Country chicken saute

Posted: April 19, 2009 by nietize in Casserole, Chicken
Tags: , ,

p4190001

Ingredients

1 cup of chopped bacon (175g)
8 chicken thighs
seasoned flour, for coating
225g mushrooms, quartered
butter
3 tbsp white wine
250ml chicken stock

Cook the bacon until lightly coloured. Remove and reserve

Dredge the chicken in seasoned flour and fry until evenly browned. Remove and set aside.

Add the mushrooms and butter to the pan, and saute until softened. Return the bacon and chicken, and add the wine and stock. Bring to the boil, cover and cook over a low heat for 20-25 minutes or until the chicken is tender.

This is a nice contrast to the tomato based casseroles I am so fond of cooking. I modified the recipe by adding porcini mushrooms to it. The idea is to soak the mushrooms in boiling water for 30 minutes till they are soft, fry the mushrooms with the bacon and add the mushroom water to the stock. This really intensifies the mushroom taste of the casserole. For me, I always eat this dish with rice

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s