Chicken Bourguignonne
bookmark this at :: del.icio.us
:: Digg it
|
|
Saturday, February 16, 2008 |
From "Cooking with Australian Wine" by Suzanne Gibbs
6-8 pieces of chicken (breasts, thighs and drumsticks)
Salt & Pepper to taste
60g butter
2 tablespoons oil
6-8 small onions
2 thick rashers of streaky bacon
Parsley, thyme and bay leaf tied together
1/2 cup of full bodied red wine such as shiraz or cabernet sauvignon
8-10 button mushrooms quartered
Season chicken.
Heat butter and oil in a large deep frying pan or casserole.
Add chicken pieces and fry gently until beginning to colour.
Add onions and continue to cook, turning chicken and onions occasionally until both are golden.
Pour off any excess fat in pan.
Add salt, pepper, parsley, bay leaf, thyme and wine.
Simmer for 20 minutes, then dd mushrooms which have been lightly fried in butter.
Remove herbs and cook for a further 10 minutes until chicken is tender and cooked.
Season and serve with hot rice, follow with a salad.
Serves 4-6 |
posted by Akaelah @ 1:55 PM   |
|
|
|
