Sunday, 14 October 2012
Chicken in Mushroom Sauce
Ingredients :
- 6 large chicken thighs and 6 chicken drumsticks
- 700 ml chicken stock
- 50 gm butter
- 1 onion, finely diced
- 400 gm, mixed wild mushrooms
- 300 ml dry white wine
- 250 ml double cream
Preparation :
- Heat oil in a large frying pan and fry the chicken pieces for 8-10 minutes till golden brown. Set aside.
- Place the chicken pieces in a pot, and pour the stock over it. Cover the chicken with the stock. Bring stock to the boil and cover, leaving lid slightly ajar. Simmer for 30 minutes until chicken is cooked.
- In a separate pan, heat the butter in a pan, and sauté the onions till they are tender. Turn up the heat, and fry the mushrooms until they soften. Add the wine and increase the heat. Boil for 10 minutes until reduced by 2/3rds. Turn off and keep aside.
- Once the chicken is cooked, strain stock from the chicken into the pan with the onion, mushrooms and wine. Continue to boil, until further reduced, and the sauce is thick.
- Add in the cream and bring to a boil again. Season with salt and pepper. Pour over the chicken and serve.
Serves 4
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