A rustic French special which is best cooked with a game bird although it’s delicious with our farmed chicken too. Slow cooked with basic ingredients, this dish has a herbal aroma and is best served hot with a wholesome bread.
Cream – 1tbsp
Parsley – 2 sprigs
Salt & pepper – to taste
1) Before you begin, collect your Mise en place.
2) Prep your vegetables.
3) Place your pot on the fire. To it add the olive oil & butter. Once hot, add in the chopped onion & garlic. Cook till the onions turn translucent & add in the celery, bell peppers, chicken & thyme. Sauté till the chicken is completely sealed. Deglaze the pot with the white wine & lower the flame to let the sauce simmer. At this time add in the sliced mushrooms & season.
4) Once the liquid has reduced, sprinkle the flour over the chicken & give it a good mix. Finally add in the chicken stock & continue to let the pot simmer for about another 10 minutes. Once the chicken is cooked, the final touch would be to add in the cream & round up all the flavours.
5) Serve with some freshly baked bread.. Bon appetite!!