Chicken in Wine Recipe |
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You will need..... 3- 4 lb.
boiling or roasting chicken
1.5 oz. butter
1 tablespoon salad oil
4 oz. piece smoked streaky bacon cubed
8 oz. pickling onions, peeled
Preparation Time 2 sticks celery,
finely chopped
20 minutes
6 oz. button mushrooms
1 clove garlic, crushed,
Cooking Time
1 oz. flour
1.5 to 4 hours
3/4 pint cheap Burgundy
1/4 pint water
Oven setting
bay leaf
335ºF ; Gas Mark 3 spring
fresh thyme or 1/2 level teaspoon
dried thyme
salt & pepper
chicken giblets, washed
Cut chicken into 6 joints, remove skin. Melt 1 oz. butter in pan with oil,
fry bacon cubes until golden. Remove and drain. Fry chicken joints on both
sides, then put them with bacon, in a 3 pint ovenproof casserole. Fry
onion and celery till soft and add to casserole. Melt remaining butter in
a pan and cook mushrooms for about 2minutes. Remove mushrooms from pan and
put aside.
Blend garlic and flour with fat remaining in the pan. Cook until brown ,
blend in wine, water, bay leaf, thyme, salt & pepper. Bring to boil,
simmer until thick. Pour over chicken, add giblets. Cover the casserole
and cook in a very moderate oven for 1.5 to 4 hours, depending on size of
bird and whether it is a boiling or roasting chicken.
When chicken joints are almost tender remove giblets and bay leaf. Stir in
mushrooms and cook for a further 10 minutes. Skim off any excess fat and
add more seasoning if necessary. Serves 6
Quick Tip
When browning meat fat choose a large, deep pan. This will enable you
to fry quickly, without splashing the stove with fat and meat juices.
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