Directions
- 1Season the chicken pieces with salt and pepper.
- 2Melt the butter in a pot over medium heat.
- 3Brown the chicken pieces in the melted butter.
- 4Remove the browned chicken from the pot and set aside.
- 5Add the onion and mushrooms to the pot and cook until softened.
- 6Add the bay leaf, thyme, and garlic to the pot and cook for a minute.
- 7Stir in the flour and cook for a minute.
- 8Add the wine, chicken stock, salt, and pepper to the pot and bring to a simmer.
- 9Add the browned chicken pieces to the pot and simmer for 10 minutes.
- 10Stir in the cream and cook until the sauce has thickened.
- 11Garnish with parsley and serve.
Ingredients
- 6 chicken pieces
- 1 pinch salt
- 1 pinch pepper
- 4 tablespoons butter
- 1 medium onion
- 250 g mushrooms
- 2 bay leaf
- 2 sprigs thyme
- 2 cloves garlic
- 2 tablespoons flour
- 100 ml wine
- 400 ml homemade chicken stock
- 1 teaspoon salt
- 1 pinch pepper
- 150 ml cream
- 2 tablespoons parsley
Equipment
bowlcutting boardtongsspatulaoven traywooden spoonpot
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