French Chicken Stew
This simple dish involves chucking everything in a casserole dish! It's a great family meal that can be easily made at any time!
Ingredients
- 1 x 2 kg chicken, portioned into 8 – 10 pieces
- 250 ml Riesling wine
- 2 shallots, peeled and quartered
- 25-30 small frozen onions, defrosted
- 200ml double cream
- 16–20 chestnut mushrooms
- 500g stock
- 50ml olive oil
- 2 bunches of tarragon
- 25g butter
Method
Heat half of the oil in a casserole dish over a medium heat and when hot add the chicken and cook until the skin is golden brown. Season well.
Heat the remaining oil in a frying pan and add the shallots and onions and cook until slightly coloured.
Add the wine to the chicken and bring it to the boil. Add the cream, season again, add the mushrooms, the stock, the onions and one bunch of tarragon.
Place in the oven for forty- five minutes.
Finish with fresh tarragon and butter.
Ingredients
- 1 x 2 kg chicken, portioned into 8 – 10 pieces
- 250 ml Riesling wine
- 2 shallots, peeled and quartered
- 25-30 small frozen onions, defrosted
- 200ml double cream
- 16–20 chestnut mushrooms
- 500g stock
- 50ml olive oil
- 2 bunches of tarragon
- 25g butter
Method
Heat half of the oil in a casserole dish over a medium heat and when hot add the chicken and cook until the skin is golden brown. Season well.
Heat the remaining oil in a frying pan and add the shallots and onions and cook until slightly coloured.
Add the wine to the chicken and bring it to the boil. Add the cream, season again, add the mushrooms, the stock, the onions and one bunch of tarragon.
Place in the oven for forty- five minutes.
Finish with fresh tarragon and butter.
