Preparation: 20 mn
Cooking: 45 mn
Sauce: 5 mn
340 cal. for 100 g. (3.5 oz.)
Ingredients (for 4 to 6 persons)
- a chicken (2.5 to 3 lbs)
- 3 cups of chicken broth
- 1 liter of white wine (chardonnay)
- half pound of small white mushroom
- half pound of pearl onions
- 2 shallots
- 2 cups heavy cream
- 1 stick of butter
- Flour
- Thyme, Bay leaves
Preparation
Peel the mushrooms and remove the foot. Slice them in half
Peel the pearl onions
Cut the butter stick in two and slowly melt half in a pan
On low heat, slowly melt the other half in a pot
Put some flour in a ziplock bag and put a piece a chicken in it
Shake the bag. repeat for all the pieces
Golden the chicken pieces in the pan then put them in the pot
Cover with the chicken broth and add a pinch of thyme and a couple bay leaves
In the chicken juice of the pan, put the pearl onions and mushroom and cook lightly
Add to the pot
Chop roughly the shallots then add to the pot
Add half the wine and cover
Cook for 45 mn
Stir from time to time, add thyme and wine as needed
Sauce
Remove the pieces of chicken, the mushrooms and the onions and put them in a serving plate
Add the
rest of wine and the heavy cream
Cook on high until the sauce is reducing
Pour the sauce on the chicken, mushroom and onions and serve on white rice
One advice, do not use frozen pearl onions. It is more time consuming to peel fresh onions but the pearl onions get squishy when you unfreeze them.
ReplyDeleteWhen you say in the ingredients "a chicken", do you mean a whole chicken, cut in parts?
ReplyDeleteI personaly prefer a whole chicken (farm chicken is even better) and cut it myself. However, you can get parts too. Some people do not like drums for example so in that case parts are easier to please everyone.
ReplyDelete