recipe and photo from here
This is on my to do list for the weekend, just need to find me some morel mushrooms and I am set...
olive oil 30ml
salt and pepperfree-range chicken 1, jointed into six pieces
baby white onions 12
smoked bacon 160g, diced
mushrooms 16, ideally morels
white wine 200ml
chicken stock 900ml
double cream 180g
thyme leaves 1 tbsp
creme fraiche 100g
tarragon ½ a bunch, finely chopped
In a large ovenproof pan, heat the olive oil over a medium heat. Season the chicken and cook, skin-side down, until golden. Set aside. Add the onions and bacon and cook slowly until lightly golden. Set aside. Brown the mushrooms and set aside.
Drain most of the fat from the pan. Pour in the wine and reduce by half. Add the stock and reduce by half again. Add the cream and bring back to a simmer.
Add the thighs and drumsticks and simmer for 30 minutes. Add the bacon, onions, mushrooms and thyme and cook for 5 minutes, then add the chicken breasts. Simmer gently for 8-10 minutes, depending on their size. Remove the breasts and legs and keep warm.
Add the creme fraiche to the sauce. Simmer until thick enough to coat the back of a spoon.
Check the seasoning and return the chicken to the sauce with the tarragon. Serve with rice.
bon appetit à tous, Leeann x