| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Campanile | 4 | servings | |
INGREDIENTS
| 1 | Chicken cut into pieces. | |
| 1/4 | l | Dry white wine. |
| 20 | cl | Double cream; (or creme fraiche). |
| 1 | Onion | |
| 2 | Carrots | |
| 1 | Shallot | |
| 1 | Sprig thyme. | |
| 1/2 | c | Groundnut oil. |
INSTRUCTIONS
1 Peel the onion and shallot. Peel, wash and slice the carrots. 2 Heat the oil in a pan and fry the chicken pieces with the sprig of thyme until golden all over. Remove from the pan and fry the onion and shallot until transparent, then add the carrots and stir. 3 Return the chicken pieces to the pan, season, pour in the white wine and cover the pan. Cook for 45 minutes over a low heat. 4 Remove the sprig of thyme and arrange the chicken pieces on a serving dish. Add the cream to the pan, mix well with the cooking juices. Pour over the chicken pieces. Serve with rice or fresh pasta. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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