1 onion, finely chopped - 1 T canola or
grape seed oil - 1 T butter - 2 sticks of celery, finely chopped - 4 roughly
crushed cloves of garlic - 2 T of finely chopped mixed fresh herbs (thyme,
rosemary, oregano, sage, whatever you have in the garden or fridge) - 8
skinless thigh and leg chicken joints - 1 T plain flour - 1 glass of dry white
wine - 200ml good chicken stock -salt and freshly ground black pepper
Fry the onion gently in the oil and butter till soft
and golden, add the celery and continue to cook for a few minutes. Add the garlic.
This will fill the house with wonderful smells and will soften and cook down.
Add less if you must. Continue to fry gently for 4 or 5 minutes. Dust the
chicken with the flour and season well. Push the vegetables to the side and
briefly brown the chicken flour side down. Then add the herbs and the wine and
bubble quickly to reduce the wine to half. Add the stock, put on a lid and put
into the oven for 40 minutes, checking once to stir, taste and adjust the
seasoning. Add more liquid if necessary. When the chicken is cooked, remove and
serve. We had this with carrots and courgettes cooked in stock and butter,
de-podded broad beans cooked with spring onions and mint and a small baked
potato each
©
John & Lynne Ford, Adamastor & Bacchus
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