Prep 15 mins
Cook 1 hr 15 mins
Posting for ZWT6 Britain from online at All British Food.com. This sounds so delicious. It states chicken quarters halved, which is really just chicken legs and thighs. Chicken is always a good choice for entertaining because it is so versatile and most people like it. Slowly cooked in white wine and given lots of flavour with garlic, herbs and bacon, it makes an ideal dinner party dish that is also quick and easy to prepare. Would recommend serving with pasta or rice.
- 113.39 g lean bacon, rinded and diced
- 453.59 g white pearl onion, skinned
- 226.79 g button mushrooms
- 6 chicken quarters, halved
- 56.69 g plain flour
- salt and pepper
- 29.58 ml butter
- 29.58 ml vegetable oil
- 236.59 ml dry white wine
- 236.59 ml chicken stock
- 1 garlic clove, skinned and crushed
- 2.46 ml dried thyme (use fresh if you have it)
- 2 bay leaves
- chopped fresh parsley, to garnish
- Fry the bacon in its own fat in a large frying pan until beginning to brown. Add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. Transfer the bacon and vegetables to a flameproof casserole with a slotted spoon.
- Coat the chicken joints with the flour, seasoned with salt and pepper. Heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. Transfer the chicken to the casserole.
- Gradually stir the white wine into the frying pan. Bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole.
- Add the chicken stock, garlic herbs and seasoning to taste to the frying pan. Bring to the boil, then pour over the chicken.
- Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour or until the chicken is tender.
- Skim any fat from the cooking liquid. Garnish with chopped parsley.
Made for ZWT6 as a Family Pick when I did not plan ahead for it, so I hope you will forgive the liberties I took w/your recipe. I used very lrg chicken breasts cut into medallions, wedges of white onion & canned mushrooms. All that said, the outcome was truly superb & it is hard to imagine how good it will be w/the fresh mushrooms. The meat is fork-tender & the sauce has a lovely flavor, but is very thin even after a rest time from the oven. I think the wine & stock need to be added together w/a bit of cornstarch, which will likely resolve the sauce issue. This recipe is restaurant quality in every other way. Served w/oven roasted potatoes & a cucumber salad, we loved it! Thx for sharing the recipe w/us. :-)
This was very good. I cut it down to just 2 thighs and 2 legs. The meat came out very tender and juicy, and we really enjoyed the sauce over our rice. I think I'd thicken the sauce next time, and add a few more herbs into it to boost the flavor a bit. Overall, very good; and with a little tweaking- outstanding. Made for ZWT8.
Delicious! We loved this tender and flavorful chicken. The bacon, garlic and wine made the sauce very special. I used twissis' recommendation and added the wine, chicken stock, garlic, and seasonings to the pan at the same time, along with a cornstarch slurry to thicken the sauce. It worked perfectly. The chicken was very tender and the sauce was the perfect consistency. Thank you sharing this wonderful recipe.
**Made for ZWT 8 Great Britain**