FRENCH STYLE CHICKEN WITH RED WINE
French-Style Chicken Variation with Riesling
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.
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.