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Ingredients
For the casserole
1 medium chicken, jointed into 8 pieces
1 tsp plain flour
75g/2 oz butter
1 onion, finely chopped
1 garlic clove, finely chopped
5 tbsp Madeira
500ml/18fl oz chicken stock
200ml/7fl oz double cream
4 sprigs fresh thyme, leaves only, chopped
250g/9oz chestnut mushrooms, cut into quarters
100g/3 oz chanterelle mushrooms, cleaned
2 tbsp roughly chopped fresh flatleaf parsley
sea salt and freshly ground black pepper
Method
For the casserole, season the chicken pieces with salt and freshly ground black
pepper, then dredge them in the flour to coat.
Heat two-thirds of the butter in a frying pan over a medium heat. When foaming,
add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or
until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken
pieces from the pan and transfer to a casserole or a large heavy-based
saucepan.
Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken
stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the
heat until the mixture is simmering, then simmer for 12-15 minutes.
Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or
until the chicken pieces are cooked through and the sauce has thickened
slightly. (The chicken is cooked through when the juices run clear when pierced
in the thickest part with a knife, and no trace of pink remains.) Season, to
taste, with salt and freshly ground black pepper, then stir in the remaining
butter and the parsley.