Brush up on your savoir-faire in the kitchen with the help of this Gallic classic. Easy, yet impressive, this dish is worthy of being part of your dinner-party repertoire, while still being a family favourite. Bon appetit!
Ingredients
- 1 1/2 tablespoons olive oil
- 8 small chicken thigh cutlets (skin on)
- 25g butter
- 8 eschalots, peeled, halved
- 6 rashers middle bacon, trimmed, chopped
- 3 garlic cloves, thinly sliced
- 2 tablespoons plain flour
- 1 1/2 cups dry white wine
- 1 1/2 cups Massel chicken style liquid stock
- 1 dried bay leaf
- 4 fresh thyme sprigs
- 300g button mushrooms, halved
- Crusty bread, to serve
Method
- Step 1Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
- Step 2Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
- Step 3Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
- Step 4Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. Serve with crusty bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
3617 kj
Energy
65g
Fat Total
21g
Saturated Fat
2g
Fibre
54g
Protein
248mg
Cholesterol
1492.66mg
Sodium
2g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
You could use swiss, small-field brown mushrooms instead of button mushrooms.
- Author: Kim Coverdale, Food editor – Super Food Ideas
- Image credit: Mark O'Meara
- Publication: Taste.com.au
0