Tag: dill

Ingredients

1 500-600g chicken broken into 8 pieces
6 baby shallots, peeled and halved
250g chestnut mushrooms, halved
200g smoked bacon lardons
3 garlic cloves
Few sprigs of thyme
100ml white wine
200ml chicken stock
Small handful of flat leaf parsley
Method
Season the chicken with salt and pepper and sauté in a hot
pan with a little olive oil until golden on both sides. Remove from the pan and
set aside. Cut the shallots and mushrooms in half and add to the pan with the
lardons and allow to colour in the pan with a little more oil. Season with a
pinch of salt then crush in the garlic, pick in the thyme leaves and continue
to cook for further 1 – 2 minutes.
Add the chicken breasts back into the pan along with any resting juices. Deglaze
the pan with the white wine and allow the alcohol to cook off. Add the chicken
stock and allow to simmer gently for 15 minutes, allowing the stock to reduce
to a glaze and the chicken to cook. Roll the chicken in the glaze from time to
time to ensure it cooks evenly. Just before serving, chop the parsley and stir
through.
Why not serve this with my perfect sautéed potatoes.