Chicken in white wine

Submitted by enr on 10 Jan 2011
120 g (15-16) onions
100 g pancetta or bacon
50 g butter
2 tbsp olive oil
1 clove garlic
1.5 - 1.8 kg chicken
400 ml dry white wine
300 ml chicken broth
1 bouquet garni (thyme, sage, bay leaf, rosemary)
salt, pepper
120 g mushrooms mushrooms
25 g flour
freshly cut garden spices
Chicken in white wine
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Chicken divided portions. Heat oven to 160 C. onions is poured and peel. Panchetata (bacon) cut into cubes. In a saucepan put half the butter and olive oil in this oil over medium heat fry panchetata for about 5 minutes - to become golden and crispy. Remove and put aside. In the same fat, while stirring stew onions (whole) and chopped garlic for about 10 minutes to become golden brown. Remove and put in bacon. Again in the same oil fry the pieces of chicken portions to gold. Remove and discard fat. In a saucepan pour the wine and broth. Boil and they put the bouquet garni (all tied with thread), add salt and seasoned with pepper. Panchetata, onions and chicken are placed in boiling wine, put lid and put in the oven for 45 minutes. Halve mushrooms and put to the dish. Bake with lid for 15 minutes. Meanwhile, mix the remaining butter (25 g) of flour (it Beurre manie). Pot is put back on the stove, boil, remove bouquet and add oil flour, little by little, stirring. Cook for about 2 minutes, sprinkle with fresh chopped herbs and serve immediately.
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10 Jan 2011
Eint & # 246; pfe, publishing ParRagon


Oh, this dish its smell the aroma! We love the properties of several such dishes will prepare it today.