White wine chicken stew (winter warmer)

  1. Season the chicken with salt and pepper. In a large casserole pan, add in some oil over medium heat. Add the chicken to the pan and cook until it’s well browned, about 4 minutes per side.
  2. Remove the chicken from the pan and set aside. Add the bacon to the pan and cook until the fat begins to render, and crisp up.
  3. Add the onion and sauté until it becomes softened. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
  4. Add the browned chicken back to the pan. Pour the wine into the pan, stir in the mustard and reduce over a high heat. Add the stock and now simmer.
  5. Cover the pan and simmer until the chicken is almost fully cooked, 15 to 20 minutes.
  6. Uncover the pan and finish with the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.
  7. Season to taste and finish with the parsley. Serve with rice or mash potatoes.

Ingredients:

4 chicken thighs
4 chicken drumsticks
4 streaky rashers
1 onion diced
3 cloves of garlic crushed
400g of chestnut mushrooms
1 glass of dry white wine
1 wine glass of chicken stock
1 tbsp of whole grain mustard
1/2 a wine glass of cream
Chopped flat leaf parsley
Salt and pepper
Olive oil

Preparation / Cooking Steps:

  1. Season the chicken with salt and pepper. In a large casserole pan, add in some oil over medium heat. Add the chicken to the pan and cook until it’s well browned, about 4 minutes per side.
  2. Remove the chicken from the pan and set aside. Add the bacon to the pan and cook until the fat begins to render, and crisp up.
  3. Add the onion and sauté until it becomes softened. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
  4. Add the browned chicken back to the pan. Pour the wine into the pan, stir in the mustard and reduce over a high heat. Add the stock and now simmer.
  5. Cover the pan and simmer until the chicken is almost fully cooked, 15 to 20 minutes.
  6. Uncover the pan and finish with the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.
  7. Season to taste and finish with the parsley. Serve with rice or mash potatoes.

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