Chardonnay Chicken Casserole
Ingredients:
- Plus minus 2kg chicken pieces
- 100g (1 packet) bacon chopped
- 200g shallots whole and peeled
- 150- 200g button mushrooms
- 2 large carrots cut in chunks
- Garnish ( bay leaf, thyme, pepper corns, rosemary)
- 500g butter
- 500ml chicken stock
- 300ml chardonnay wine (Younger vintage)
- 25g plain flower
- 2tbsp double cream
Cooking instructions.
- Pre-Heat oven to 170ËšC, this needs to be timed according to how long your oven takes. This can be done while you do the prep work or when you begin browning your chicken.
- In a large casserole on the stove top use 100g butter and brown the chicken pieces. Remove from the casserole and then add bacon, shallots and mushrooms for browning. (add an extra Tbsp. of butter if needs be)
- Add chicken stock, 300ml wine, baby potatoes, carrots, the chicken and sprinkle some thyme as well.
- Place in the casserole in the oven with the lid on for 40min and then without the lid for another 15min (depends on how crispy you like the chicken skin you can take it out earlier or a bit longer.)
- Once you are happy the potatoes are soft and the chicken skin is to your liking remove from casserole to serving dish keeping as much of the sauce behind as possible.
- Mix some butter and the flower to create a paste.
- Place the casserole on the stove and simmer the sauce and then whisk the flower/butter paste until desired thickness.
- Stir in the cream and pour over the chicken.
- Use garnish to sprinkle over the top.
I enjoy serving the dish with some fresh farm bread to soak up the sauce at the end.
This should serve 4 people comfortably.
Always remember you can always add more butter…..
