Chicken In Wine Recipe
Here I am, leaking out my family's Chicken In Wine recipe only for you. Better try it and let me know your views. This is the best recipe of Chicken I have ever made. This yummy yummy Chicken In Wine recipe is a gift of the French cuisine. It is most popularly enjoyed as a Side Dish. Not trying out this Chicken In Wine after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
3-4 lb. boiling or roasting chicken
1 1/2 oz. butter
1 tablespoon salad oil
4 oz. piece smoked streaky bacon, cubed
12 baby onions
2 sticks celery, finely chopped
6 oz. mushrooms, quartered
1 garlic clove, crushed
2 tablespoons flour
3/4 pint red Burgundy
1/4 pint water
1 bay leaf
1 sprig fresh thyme or 1/4 teaspoon dried thyme
Salt
Pepper
The chicken giblets, washed
Small triangles of fried bread
Directions
Wash and dry the chicken and cut into 6 joints.
Melt 1 oz. (2T) butter in a pan with the oil and fry the bacon cubes until golden brown.
Remove the bacon from the pan and drain on kitchen paper.
Fry the chicken until brown, turning once.
Put the joints, with the bacon, into a 3 pint (8 cup) ovenproof casserole.
Fry the onions with the celery in the fat remaining in the pan until soft, then add to the casserole.
Melt the remaining butter in the pan, add the mushrooms and cook for 2 minutes, then put to one side, on kitchen paper.
Blend the garlic and flour with the fat remaining in the pan.
Cook gently until browned, stirring frequently.
Add the wine, water, herbs and seasoning to taste.
Simmer until the mixture has thickened.
Pour over the chicken joints in the casserole and add the giblets.
Cover and cook at 325°F, Gas Mark 3 for 1 1/2-4 hours, depending on the size of the bird and whether it is a boiling or roasting chicken.
When almost tender remove the giblets and bay leaf from the casserole.
Stir in the mushrooms and cook for a further 10 minutes.
Skim off any excess fat with absorbent kitchen paper.
Check the seasoning and garnish with fried bread triangles before serving.
Melt 1 oz. (2T) butter in a pan with the oil and fry the bacon cubes until golden brown.
Remove the bacon from the pan and drain on kitchen paper.
Fry the chicken until brown, turning once.
Put the joints, with the bacon, into a 3 pint (8 cup) ovenproof casserole.
Fry the onions with the celery in the fat remaining in the pan until soft, then add to the casserole.
Melt the remaining butter in the pan, add the mushrooms and cook for 2 minutes, then put to one side, on kitchen paper.
Blend the garlic and flour with the fat remaining in the pan.
Cook gently until browned, stirring frequently.
Add the wine, water, herbs and seasoning to taste.
Simmer until the mixture has thickened.
Pour over the chicken joints in the casserole and add the giblets.
Cover and cook at 325°F, Gas Mark 3 for 1 1/2-4 hours, depending on the size of the bird and whether it is a boiling or roasting chicken.
When almost tender remove the giblets and bay leaf from the casserole.
Stir in the mushrooms and cook for a further 10 minutes.
Skim off any excess fat with absorbent kitchen paper.
Check the seasoning and garnish with fried bread triangles before serving.
