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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This one caught my eye in a cooking with wine cookbook, posting here for safekeeping. Ingredients:
3 kg chicken pieces |
4 tablespoons flour |
salt & pepper |
mustard |
5 -6 white pearl onions, sliced |
2 tablespoons oil |
60 g butter |
125 g rindless bacon, rashers chopped |
2 cups chicken stock |
1 cup white wine |
1 sprig parsley |
1 sprig thyme |
2 bay leaves |
1 cup cream |
freshly chopped parsley |
Directions:
1. Combine flour with salt & pepper & mustard & run over chicken pieces.
2. Saute onion & bacon lightly until cooked, remove from pan ans set aside.
3. Brown chicken pieces in same pan and then return the onion bacon mixture back to the pan with the chicken stock & wine.
4. Add the herbs and then cover the pan & simmer for 1 1/4 -1 1/2 hours until chicken is tender.
5. Remove the chicken along with bacon & onions from the pan and place in an oven to keep warm, discard herbs.
6. Heat pan juices until boiling stirring well to loosen any sediments on the bottom of the pan, combine any remaining seasoned flour with cream and swirl into the pan liquid reduce heat and season to taste.
7. Simmer without reboiling for 2-3 mins and then pour over the chicken pieces.
8. Garnish with chopped parsley to serve.
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