Chicken With Sweet Wine & Garlic

Name: Chicken With Sweet Wine & Garlic
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons seasoned flour; 1 chicken, about 3lb 5oz, jointed into 8 pieces; 4 -5 tablespoons olive oil; 2 shallots, finely chopped; 7/8 cup sweet wine, such as Sauternes or 7/8 cup marsala; 1 1/2 cups chicken stock; 2 teaspoons Dijon mustard (optional); 1 sprig parsley; 1 sprig thyme; 1 sprig bay leaf tied with string; 1 head garlic, 8-12 cloves; 2 ounces butter; 7 ounces chestnut mushrooms; 3 tablespoons heavy cream; lemon juice, if needed

Submitted by English_Rose

"Simple, delicious and very classically French, this creamy main course makes an impressive dinner party dish. Adapted from good food magazine."

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Ready In:: 1hr 45mins
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons seasoned flour
1 chicken, about 3lb 5oz, jointed into 8 pieces
4 -5 tablespoons olive oil
2 shallots, finely chopped
⁷⁄₈ cup sweet wine, such as Sauternes or 7/8 cup marsala
1 ¹⁄₂ cups chicken stock
2 teaspoons Dijon mustard (optional)
1 sprig parsley
1 sprig thyme
1 sprig bay leaf tied with string
1 head garlic, 8-12 cloves
2 ounces butter
7 ounces chestnut mushrooms
3 tablespoons heavy cream
lemon juice, if needed

directions

Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle, mustard if using and seasoning and bring to the boil. Pour over the chicken.
Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
Stir the mushrooms and thre cream into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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