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Chicken in Muscadet      HT  MC  French  110mins

 

 

Serves   4     Hot   Poultry  Alcohol  Stew Main Course  Gluten Wheat Free  France  Europe

 

Ingredients

50g/2oz Butter

1 tbsp Oil

1 x 1.6kg/3-1/2lb oven-ready Chicken

1 Large Onion, thickly sliced

350g/12oz Carrots, thickly sliced

1 tbsp Fresh Thyme Leaves

Salt and Black Pepper

1 Bay Leaf

300ml/10 fl.oz. Muscadet

300ml/10 fl.oz. Fresh Chicken Stock

350g/12oz Button Mushrooms

3 Egg Yolks

Freshly Grated Nutmeg 

 

 

Instructions

 

1. 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.

 

2. Place half the onions and carrots in the casserole then place the chicken, breast side up, on top. Cover with the remaining onions and carrots.

 

3. 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.

 

4. Add the mushrooms then turn the chicken over. Continue to simmer, covered for a further 30 minutes.

 

5. 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.

 

6. Return the casserole to a high heat and boil rapidly for  5-8 minutes to reduce.

 

7. Meanwhile, melt the remaining butter in a pan and lightly fry the remaining mushrooms. Sprinkle over the other vegetables surrounding the chicken. Keep warm.

 

8. 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.

 

9. To serve - pour a little of the sauce over the chicken and serve the rest separately in a gravy boat.

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More French Recipes

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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