Tuesday, 28 August 2012

Chicken in mushroom sauce


Ingredients

8 chicken thighs and drumsticks
4 minced garlic cloves
100ml white wine
1 bay leaf
2 finely chopped shallots
100ml chicken stock
20g butter
150g of sliced mushrooms
90ml double cream

Preparation

Preheat the oven to 190c. Season the Chicken with garlic powder, seasoning cube, paprika, salt and pepper and set aside for 15 minutes.



Heat olive oil in an oven proof pot and sauté the chicken till they turn brown, if they cant all fit in, do it in batches.



When all the chicken is browned, set aside.


Add chopped shallots and garlic to the pot till softened.



Add white wine and bay leaf and cook for a few minutes till the liquid has reduced by half. Then pour in chicken stock



Add chicken back into pot. Place pot in oven and cook for 20 minutes.



After chicken is cooked set them aside in a warm plate and reserve the remaining liquid for the mushroom sauce.



In a separate pan, sauté the mushrooms in butter till softened



Add the juices from the pan used to cook the chicken and double cream. Stir and season to taste



Pour sauce over chicken, rice and runner beans and serve.


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