Chicken Espagnole Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Chicken joints4
 Bacon rashers1 , chopped
 Onion1 Medium
 Chicken stock550 Milliliter
 Tomato puree140 Gram
 Bay leaf1
 Bouquet garni1
 Dried peppers30 Milliliter
 Button mushrooms100 Gram, sliced
 Sherry45 Milliliter
 Salt To Taste
 Pepper To Taste


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.