Chicken Espagnole Recipe
Ingredients
| Butter | 50 | |
| Chicken joints 4 | ||
| Bacon rashers | 1 , chopped | |
| Onion | 1 Medium | |
| Flour | 50 | |
| Chicken stock | 550 | |
| Carrot | 1 | |
| Tomato puree | 140 | |
| Bay leaf | 1 | |
| Bouquet garni | 1 | |
| Peppers | 30 To taste, dried | |
| Button mushrooms | 100 , sliced | |
| Sherry | 45 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the butter in a large pan and fry the chicken joints until golden.
Transfer to Slo cooker.
In the remaining butter fry the bacon and onion lightly.
Stir in the flour and gradually add the stock Bring to the boil stirring all the time.
Add the carrot, tomato puree, bay leaf, bouquet garni, peppers and mushrooms.
Season to taste.
Pour over the chicken.
Cook for the recommended time.
Remove bay leaf and bouquet garni.
Stir in sherry 3/4 hour before serving.
Transfer to Slo cooker.
In the remaining butter fry the bacon and onion lightly.
Stir in the flour and gradually add the stock Bring to the boil stirring all the time.
Add the carrot, tomato puree, bay leaf, bouquet garni, peppers and mushrooms.
Season to taste.
Pour over the chicken.
Cook for the recommended time.
Remove bay leaf and bouquet garni.
Stir in sherry 3/4 hour before serving.
Chef
