This recipe asks for chicken breasts but I try to convert these to whole chicken. Maybe skin the chicken first.
Serves 4
1 tbsp butter
2 tbsp olive oil
4 chicken breasts fillets, skinned
2 medium sized (English) onions, chopped
2 sticks of celery, chopped
350g carrots (or 3 medium sized), sliced
2 cloves of garlic, chopped
125g chestnut mushrooms, sliced
1 tbsp fresh parsley, chopped
1 bay leaf
1 tsp fresh thyme, chopped (or half a tsp of dried thyme)
100ml chicken stock
100ml red wine
100ml sloe gin
1 tsp juniper berries, crushed
salt and freshly ground black pepper
- Melt butter and 1 tbsp olive oil in a frying pan and fry the chicken breasts until they are lightly browned on each side. Set aside
- Heat 1 tbsp of olive oil in a large pan and add chopped onion and celery. Gently fry for 5 minutes, before adding the garlic. Continue to fry for 2 more minutes.
- Add mushrooms and lightly salt. Stir and continue to cook, with the lid on for 5 minutes.
- Add carrots and fry for 2 more minutes. The mushrooms will have released much of their water into the pan.
- Add the herbs, juniper berries and the liquid. Bring to the boil and simmer for 15 minutes.
- Cool the mixture and blend to a smooth puree. If the sauce is a little thick, then add either a little more stock or wine, to thin out.
- Put the chicken breasts into a pan and add the blended sauce. Cook until the chicken is cooked through, about 15 minutes depending on the thickness of the fillets.
- Season to taste (bearing in mind that you have already added salt to the mushrooms and that your chicken stock may be salty).
- p.s:
- In the interests of full disclosure, I think I should mention that this really isn't the prettiest of dishes. The combination of carrots, red wine and sloe gin does give it a rather muddy appearance but don't let that put you off. It tastes delicious, particularly with mash and lashings of colourful savoy cabbage.
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