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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This old French classic is well worth cooking. Start to finish in about 1 hour. The potatoes are cooked along with the chicken, to save time and washing up !!!! For a dinner party sub the chicken with four poussins, and have a bird each. If you use thin skinned potatoes there is no need to peel them. Ingredients:
1 (3 lb) chicken, quartered |
2 ounces butter |
1 lb small potato, thin skinned |
12 shallots, peeled |
4 ounces bacon, cubed |
2 tablespoons plain flour |
4 ounces button mushrooms |
5 fluid ounces dry white wine |
7 fluid ounces chicken stock, can be made with a cube |
1 bouquet garni |
salt |
pepper |
1 tablespoon parsley, chopped |
Directions:
1. Melt the butter in a large pot, and, fry the chicken and potatoes till brown all over.
2. Remove from pot and set aside.
3. Add the shallots and bacon to the pot and fry gently till softened.
4. Add the flour and stir well fry for 2 minutes.
5. Add the stock and blend into the flour to make a sauce.
6. Add the mushrooms, wine, bouquet garni.
7. Add salt and pepper to taste.
8. Bring to the boil, reduce heat, add the chicken and potatoes, then simmer for 40 mins or till chicken is tender.
9. Remove bouquet garnis, serve the chicken with the sauce poured over, and garnish with chopped parsley.
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