Blanquette Of Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Whole chicken, about 3 lbs
1/2 lbs: Mushrooms, 1/4 diced
4 slice: Bacon,
1 t: Dried thyme,
1 tbsp: Vegetable oil,
1 tbsp: Parsley, chopped
1 large: Onion, chopped
2 tbsp: Flour mashed with 2 tb,
2 centiliter: Garlic, chopped
-butt,
1 cup: Chicken broth,
1 cup: Dry white wine,
1: ,
Truss chicken and season with salt & pepper.,
2: ,
In a large flameproof caserole, brown bacon pieces over low
Directions:
heat.
: Remove bacon with a slotted spoon and drain on paper towels.
: Add oil to bacon drippings. Add chicken and cook over medium
heat,
: turning, until browned well all over, about 20 minutes.
Remove
: from pan.
3. Add onion & garlic to pany drippings and cook until tender,
: about three minutes. Stir in white win, chicken broth,
mushrooms,
: thyme and parsley. Return chicken & bacon to caserole.
4. Cover & cook over low heat 1 hour, until chicken is tender.
: Remove chiken to heated serving platter & cover lightly with
: foil to keep warm.
5. Bring cooking liquid in caserole to a boil. Gradually stir in
: flour butter paste. Cook, stiring constaly, until sauce
: thickens, about 2 minutes. Pour over chicken.
Submitted By CAROLE CRONAN On 12-04-94
Source from luhu.jp
: Remove bacon with a slotted spoon and drain on paper towels.
: Add oil to bacon drippings. Add chicken and cook over medium
heat,
: turning, until browned well all over, about 20 minutes.
Remove
: from pan.
3. Add onion & garlic to pany drippings and cook until tender,
: about three minutes. Stir in white win, chicken broth,
mushrooms,
: thyme and parsley. Return chicken & bacon to caserole.
4. Cover & cook over low heat 1 hour, until chicken is tender.
: Remove chiken to heated serving platter & cover lightly with
: foil to keep warm.
5. Bring cooking liquid in caserole to a boil. Gradually stir in
: flour butter paste. Cook, stiring constaly, until sauce
: thickens, about 2 minutes. Pour over chicken.
Submitted By CAROLE CRONAN On 12-04-94
Source from luhu.jp