Total Time
Prep 10 mins
Cook 20 mins

From "Fast Chicken"/The Hawthorn Series


  1. Roughly dice the chicken.Cook the chicken and garlic in butter and oil until is browned.
  2. Reduce the heat and add carrot and celery. Toss well, cover and cook for 3 minutes.
  3. Add the wine, cream, crushed peppercorns and bay leaves.
  4. Cook, covered, for another 5 minutes.
  5. Season and remove the bay leaves.
Most Helpful

What a delightful recipe Little! I did not have any chicken thighs, so I used two chicken breasts and diced them. Everything else was as posted and we LOVED the wine and cream sauce with the peppercorns. ( I threw a few pink pepppercorns in too.) I served this for lunch today with rice and steamed broccoli. Made for the herb of the month in the French forum,BAY! Merci encore, FT:-)

French Tart February 06, 2010