Published by admin at August 22nd, 2008
Ingredients:
- 50g butter
- 1 x 1.5kg chicken, quartered or 4 chicken portions
- Salt
- Pepper
- 25g plain flour
- 300ml dry white wine
- 300ml chicken stock (made with garlic)
- 2 bay leaves
- 1 fresh thyme spig
- Watercress to garnish
Cooking Time: About 1.5hours
Melt the butter in a flameproof casserole. Season the chicken pieces with salt and pepper and fry until lightly browned on all sides. Sprinkle the flour into the casserole and cook, stiring, for 2 minutes. Pour over the wine and stock and stir well. Bring to the boil and skim. Add salt and pepper to taste, the bay leaves and thyme. Cover and simmer gently for 1 hour. Remove the bay leaves and adjust the seasoning before serving, garnish with watercress.
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Published by admin at August 20th, 2008
Ingredients:
- 50g butter
- 175g piece collar of bacon, diced
- 2 onions, peeled and chopped
- 2 garlic clovers, chopped
- 1×2 kg chicken, skinned and jointed
- 50g plain flour
- 150ml chicken stock
- 300ml dry red wine
- Salt
- Pepper
- 6-8 mushrooms, sliced
- 1 x 15 ml spoon tomato puree
- 1 bay leaf
- Fried bread triangles to garnish
Cooking Time: About 1 hour 15 minutes.
Melt the butter in a flameproof casserole and fry the bacon, onions, garlic and chicken pieces until evenly browned. Sprinkle over the flour and stir well. Cook until lightly coloured, then stir in the stock and wine. Season with salt and pepper to taste. Add the mushrooms, tomato puree and bay leaf. Cover and simmer gently for 1 hour. Remove the bay leaf and adjust the seasoning. Serve garnished with fried bread triangles.
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