French Cuisine Baked Chicken by Irene Chan-Whitlam
https://www.facebook.com/groups/platepalate/permalink/789700707750898/
https://www.facebook.com/groups/platepalate/permalink/789700707750898/
Ingredients:
2 Tbs. butter
1 whole chicken
Salt and freshly ground black pepper
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery, finely chopped
2 oz. ham, finely chopped
3/4 cup dry white wine
3/4 cup chicken stock
3 Tbs. heavy cream
Chopped parsley
Method:
Spread butter all over chicken & under the skin. Season with salt & black pepper. Baked for 45-60m (depending on the size of chicken) at preheated oven of 180C.
In a pan, splash a little oil & sauté onions, celery, carrot & ham. Pour in wine & stock, bring it to a boil & simmer over low heat till the vegetables are soften before adding in cream.
Once chicken is cooked, plate them onto individual serving plate. Pour the sauce over the chicken & serve.
2 Tbs. butter
1 whole chicken
Salt and freshly ground black pepper
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery, finely chopped
2 oz. ham, finely chopped
3/4 cup dry white wine
3/4 cup chicken stock
3 Tbs. heavy cream
Chopped parsley
Method:
Spread butter all over chicken & under the skin. Season with salt & black pepper. Baked for 45-60m (depending on the size of chicken) at preheated oven of 180C.
In a pan, splash a little oil & sauté onions, celery, carrot & ham. Pour in wine & stock, bring it to a boil & simmer over low heat till the vegetables are soften before adding in cream.
Once chicken is cooked, plate them onto individual serving plate. Pour the sauce over the chicken & serve.
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