Chicken in Muscadet
HT MC French 110mins
4 Hot Poultry
Alcohol Stew Main
Course Gluten Wheat Free France Europe
x 1.6kg/3-1/2lb oven-ready Chicken
Large Onion, thickly sliced
Carrots, thickly sliced
tbsp Fresh Thyme Leaves
and Black Pepper
fl.oz. Fresh Chicken Stock
Heat the oil and half the butter in a large casserole or pan, add the chicken
and fry for a
few minutes on all sides. Remove from the pan and set aside.
Place half the onions and carrots in the casserole then place the chicken,
up, on top. Cover with the remaining onions and carrots.
Add the bay leaf, thyme, salt and pepper then pour over the stock and wine.
This should half cover the bird. Add more stock
if necessary. Bring to the boil, cover
and simmer for 40 minutes.
Add the mushrooms then turn the chicken over. Continue to simmer, covered
for a further 30 minutes.
At the end of the cooking time, remove the chicken to a warmed serving
platter. Lift out the vegetables with a slotted
spoon, remove the bay leaf and arrange
the vegetables around the chicken. Keep warm.
Return the casserole to a high heat and boil rapidly for 5-8 minutes to
Meanwhile, melt the remaining butter in a pan and lightly fry the remaining
mushrooms. Sprinkle over the other vegetables
surrounding the chicken. Keep warm.
In a bowl beat the egg yolks together with the nutmeg. Add a little of the
cooking liquid to the eggs, mix well then stir
into the casserole. Remove from the heat
and stir once. Then just shake the pan until the sauce becomes smooth.
To serve - pour a little of the sauce over the chicken and serve the rest
separately in a gravy boat.
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