French Chicken Stew
From lynnea7 13 years agoIngredients
- 60 g Clover butter shopping list
- 16 small onions, halved shopping list
- 500 g large brown mushrooms, quartered shopping list
- 1 large chicken, cut into 8 portions shopping list
- 500 ml chicken stock shopping list
- juice and grated rind of 1 lemon shopping list
- 3 sprigs fresh thyme shopping list
- 2 bay leaves shopping list
- 250 ml Clover fresh cream shopping list
- 45 ml fresh parsley, chopped shopping list
- salt & ground black pepper shopping list
- red pepper strips, fried (for garnishing) shopping list
How to make it
- Heat half the butter in a saucepan, add onions and let simmer for 10 minutes.
- Remove onions, keep aside and add mushrooms to pan, let simmer for 4 minutes. Remove from heat and keep aside with onions.
- Heat rest of butter in pan, add chicken and cook for 5 minutes (do not brown).
- Add stock, lemon juice, thyme and bay leaves. Add water if chicken is not covered. Cover and let simmer for 30 minutes.
- Add onions and mushrooms and let simmer for 10 more minutes.
- Remove chicken and vegetables and place on serving plate. Discard thyme and bay leaves.
- Cook sauce over high heat until reduced to half. Remove from heat and stir in cream and parsley.
- Season with salt and pepper and pour over chicken.
- Serve on rice or pasta, garnished with lightly fried red pepper strips.
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