Chicken with sweet wine & garlic
- Mary Cadogan
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Serves 4
More effort
Prep: 30 mins
Cook: 1 hr and 15 mins
A star rating of 4.7 out of 5.25 ratingsRate
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Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp seasoned flour
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1 free-range chicken
about 1.5kg/3lb 5oz, jointed into 8 pieces
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4-5 tbsp olive oil
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2 shallots
finely chopped
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200ml sweet wine
such as Sauternes
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300ml chicken stock
(see how to make your own below)
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sprig each of parsley
thyme and bay tied with string
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1 head garlic
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50g butter
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200g chestnut mushrooms
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3rounded tbsp crème fraîche
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a little lemon juice
if needed
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Nutrition: per serving
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kcal828
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fat62g
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saturates22g
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carbs9g
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sugars4g
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fibre1g
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protein51g
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salt0.81g
low
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Method
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step 1
Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
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step 2
Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
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step 3
Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
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step 4
Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
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step 5
Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
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step 6
Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.
RECIPE TIPS
MAKE A SIMPLE CHICKEN STOCK
Once you have jointed the chicken, cut the backbone in half and put in a pan with the leg and wing tips, 1 roughly chopped carrot, 1 stick of celery and 1 shallot. Add 1 bay leaf and a thyme sprig, a few black peppercorns and some salt. Bring to the boil, then reduce heat, cover and simmer for 30 mins. Strain and use.
Recipe from Good Food magazine, March 2011
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A star rating of 4.7 out of 5.25 ratings
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