WHITE WINE BRAISED CHICKEN
Vitvinsbräserad kyckling
Chicken is good food for every occasion. Cooked like this it's a festive dish, that you can serve to anyone. I actually have a friend who had unexpected guests for dinner, and she didn't know what to make. She went to my Swedish food blog to have a look, found this recipe, made it and afterwards commented that it was a complete success and everyone had asked for the recipe … I was childishly happy since I like it so much myself.
Serves 4 to 5
1 chicken, approx 2 lbs 8 oz
8 to 10 small onions or 1 to 2 leeks
butter or margarine
7 oz fresh mushrooms
some parsley sprigs
some fresh tarragon or 1 teaspoon dried tarragon
1 to 1½ teaspoons salt
some black pepper
0.4 cup bouillon (I use chicken)
1.2 cups White wine
Rinse and wipe off the chicken. Cut in smaller pieces. Peel the small onions or rinse and shred the leek. Sauté for a few minutes in some fat in a pot. Clean and slice the mushrooms and add them to the pot.
Take up onions and mushrooms. Brown the chicken well in some new butter or margarine. Add onions, mushrooms and all spices and pour in the bouillon. Bring just to boiling point and simmer slowly for about 5 minutes. Add wine and braise for another 15 minutes or so, or until the chicken is properly done. Try with a tester.
If you add 0.4 cup heavy cream towards the end of the braising time, it gets even more luxurious.
Enjoy!
Bella
Vitvinsbräserad kyckling
Chicken is good food for every occasion. Cooked like this it's a festive dish, that you can serve to anyone. I actually have a friend who had unexpected guests for dinner, and she didn't know what to make. She went to my Swedish food blog to have a look, found this recipe, made it and afterwards commented that it was a complete success and everyone had asked for the recipe … I was childishly happy since I like it so much myself.
Serves 4 to 5
1 chicken, approx 2 lbs 8 oz
8 to 10 small onions or 1 to 2 leeks
butter or margarine
7 oz fresh mushrooms
some parsley sprigs
some fresh tarragon or 1 teaspoon dried tarragon
1 to 1½ teaspoons salt
some black pepper
0.4 cup bouillon (I use chicken)
1.2 cups White wine
Rinse and wipe off the chicken. Cut in smaller pieces. Peel the small onions or rinse and shred the leek. Sauté for a few minutes in some fat in a pot. Clean and slice the mushrooms and add them to the pot.
Take up onions and mushrooms. Brown the chicken well in some new butter or margarine. Add onions, mushrooms and all spices and pour in the bouillon. Bring just to boiling point and simmer slowly for about 5 minutes. Add wine and braise for another 15 minutes or so, or until the chicken is properly done. Try with a tester.
If you add 0.4 cup heavy cream towards the end of the braising time, it gets even more luxurious.
Enjoy!
Bella
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