French Chicken In Wine - Recipe

:: This is  French country-style meal and chances are your mind will conjure up the image of chicken simmering in robust red wine ::

 


{ Preparation & Cooking Time : 1 Hour }
             Difficulty : Average
            Meal Type : Chicken
                  Serves : 2-4

       Ingredients
 • 4 chicken joints such as breasts,
  about 170 g (6 oz) each, skinless.
 • 10 chestnut or button mushrooms.
 • 1 tablespoon garlic-flavoured (olive oil).
 • 55 grams (2 oz) lean back bacon, 
  cut across into thin strips.
 • 14 shallots or button onions.
 • Several sprigs of parsley, stalks bruised.
 • Several sprigs of fresh thyme.
 • 2 bay leaf.
 • 150 ml (5 fl oz) chicken stock,(preferably home-made).
 • 360 ml (12 fl oz) full-bodied red wine, such as Burgundy.
 • 300 grams (10½ oz) carrots,(cut into chunks).
 • Pinch of caster sugar.
 • 1 tablespoon cornflour.
 • Salt and pepper.
 • Chopped parsley to garnish.

         Preparation method
1. First put the shallots or onions in a heatproof bowl and cover with boiling water. Now
  Leave for 35 seconds, then drain. When cool enough to handle, peel and set aside. and
  After Heat 2 tablespoon of the oil in a flameproof casserole. Add the bacon and fry for
  about 3 minutes, stirring often, until crispy. Remove with a draining spoon and set aside.

2. Now Add the shallots to the casserole and fry, stirring often, over a moderately high
  heat for 5 minutes or until browned all over. Remove with a draining spoon and set
  aside. And add the mushrooms to the casserole, with the remaining ½ tablespoon oil
  if needed, and fry for 3–4 minutes, stirring often, until golden.

3. Return half of the bacon and shallots to the casserole. Place the chicken joints on top
  and sprinkle with the remaining bacon and shallots. Tie the herbs into a bouquet garni
  and add to the casserole with the stock and wine. Season generously with pepper.

4. Bring to the boil, then reduce the heat to very low and simmer for 15 minutes. 
  And add the carrots and continue simmering over a low heat for a further 30 minutes or
  until the chicken is cooked through and the carrots are tender but still crisp. Now Lift
  out the chicken and arrange on a warmed platter. Strain the liquid into a saucepan. 
  Add the bacon, mushrooms, shallots and carrots and keep warm.

5. Put the bouquet garni back in the strained liquid, add the sugar and bring to the boil.
  Boil until the sauce is reduced to about 360 ml (12 fl oz). Mix the cornflour with a little
  water to make a smooth paste. Add to the sauce, stirring, and simmer until thickened.
  Adjust the seasoning to taste and discard the bouquet garni. Spoon the sauce over the
  chicken and vegetables, sprinkle with the parsley and serve.

 ANOTHER TYPE COOKING METHOD FOR THIS RECIPE:
:: If you cannot find garlic-flavoured olive oil, use extra virgin olive oil and fry 1 garlic
  clove, crushed, with the mushrooms ::
                   
           ENJOY