FRENCH STYLE CHICKEN WITH WHITE WINE
Serve with boiled pasta egg noodles tossed with finely chopped fresh parsley.
12 Each Shallots or Baby Onions, Unpealed
1 1/2 Tbsps Olive Oil
2 Slices Bacon, Cut into Thin Strips
12 Each Swiss Brown or Button Mushrooms
1 Clove Garlic, Crushed
1 Pound Boneless, Skinless Chicken Breasts or Thighs Cut into Large Chunks
3 Sprigs Fresh Parsley (I used dried), Stalks Bruised.
2 Sprigs Fresh Thyme, or 1/2 Tsp Dried Thyme
1 Leaf Bay Leaf
5 Ounces Chicken Stock or Broth, Salt-Reduced
1 1/2 Cups Riesling Wine (I use Clos du Bois Pinot Grigio)
1 Tsp Freshly Ground Black Pepper
10 Ounces Carrots, Peeled and Cut into Chunks
1 1/3 Cups Frozen Peas
1 Pinch Caster (superfine) Sugar
1/3 Cup Sour Cream
2 Tbsps Fresh Parsley, Chopped
1. Place shallots in a heat proof bowl and pour enough boiling water to cover. Leave for 30 seconds, then drain. When cool enough to handle, peel and set aside.
2. In a large heavy-based saucepan, heat 1 Tablespoon oil over medium heat. Add bacon and cook for 3 minutes, stirring frequently, or until crisp. Remove bacon and set aside. Add shallots to pan and cook, stirring frequently , over medium-high heat for 5 minutes, or until golden brown. Remove and set aside.
3. Add mushrooms and garlic to pan with remaining oil. Cook for 4 minutes, stirring often, until mushrooms are golden.
4. Add 1/2 the bacon and 1/2 the shallots. Place chicken and carrots on top and and sprinkle with remaining bacon and shallots. Tie the parsley, thyme and bay leave into a bouquet garni and add to the pan with the stock, wine and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Add peas and simmer for another 5 minutes, or until chicken is cooked through and carrots are tender.
5. Transfer chicken to a warmed serving platter, then the bacon, mushrooms, shallots and carrots, reserving the bouquet garni.
6. Strain cooking liquid into a saucepan. Add the bouquet garni and sugar and bring to a boil. Cook until the sauce has reduced to about 1/2 cup. Stir in 1/3 cup of Sour Cream to thicken. Discard bouquet garni.
7. Spoon the sauce over the chicken and vegetables, sprinkle with parsley and serve.
12 Each Shallots or Baby Onions, Unpealed
1 1/2 Tbsps Olive Oil
2 Slices Bacon, Cut into Thin Strips
12 Each Swiss Brown or Button Mushrooms
1 Clove Garlic, Crushed
1 Pound Boneless, Skinless Chicken Breasts or Thighs Cut into Large Chunks
3 Sprigs Fresh Parsley (I used dried), Stalks Bruised.
2 Sprigs Fresh Thyme, or 1/2 Tsp Dried Thyme
1 Leaf Bay Leaf
5 Ounces Chicken Stock or Broth, Salt-Reduced
1 1/2 Cups Riesling Wine (I use Clos du Bois Pinot Grigio)
1 Tsp Freshly Ground Black Pepper
10 Ounces Carrots, Peeled and Cut into Chunks
1 1/3 Cups Frozen Peas
1 Pinch Caster (superfine) Sugar
1/3 Cup Sour Cream
2 Tbsps Fresh Parsley, Chopped
1. Place shallots in a heat proof bowl and pour enough boiling water to cover. Leave for 30 seconds, then drain. When cool enough to handle, peel and set aside.
2. In a large heavy-based saucepan, heat 1 Tablespoon oil over medium heat. Add bacon and cook for 3 minutes, stirring frequently, or until crisp. Remove bacon and set aside. Add shallots to pan and cook, stirring frequently , over medium-high heat for 5 minutes, or until golden brown. Remove and set aside.
3. Add mushrooms and garlic to pan with remaining oil. Cook for 4 minutes, stirring often, until mushrooms are golden.
4. Add 1/2 the bacon and 1/2 the shallots. Place chicken and carrots on top and and sprinkle with remaining bacon and shallots. Tie the parsley, thyme and bay leave into a bouquet garni and add to the pan with the stock, wine and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Add peas and simmer for another 5 minutes, or until chicken is cooked through and carrots are tender.
5. Transfer chicken to a warmed serving platter, then the bacon, mushrooms, shallots and carrots, reserving the bouquet garni.
6. Strain cooking liquid into a saucepan. Add the bouquet garni and sugar and bring to a boil. Cook until the sauce has reduced to about 1/2 cup. Stir in 1/3 cup of Sour Cream to thicken. Discard bouquet garni.
7. Spoon the sauce over the chicken and vegetables, sprinkle with parsley and serve.