French Chicken.

Sophisticated Food but Simple to Make.

  

This recipe is easy but the flavour is complex and delicious. Serves 6. Good with boiled or roast potatoes. Green vegetables, brussels sprouts, peas or beans

and some crusty bread.

1. 8-10 chicken thigh cutlets{bone in}
2. 2 Tblspn olive oil
3. 30g butter
4. 2 cloves of sliced garlic
5. 3 rashers of bacon-cut into strips
6. 3 cloves
7. 2 bay leaves
8. 3 parsley sprigs
9. 8 sprigs of thyme-plus more to garnish.
10. 1/2 a bottle of dry white wine
11. 250ml chicken stock
12. 10-12 small peeled onions.

Heat oil and butter in a large frying pan over a low heat. Cook onions until browned and starting to caramelise-about 10 minutes.

Add the bacon to the pan and cook a further 3 minutes.

Add the garlic and cook for one more minute

Remove everything to a bowl.

Heat a little more oil and butter in the pan.

Add the chicken pieces, may have to be in two batches.

Brown on all sides for 5 minutes in total.

Toss a large Tblspn of flour through the chicken and cook 1 more minute.

Return the onions and bacon and all herbs, white wine and chicken stock.

Bring to boil then simmer for 30 minutes on stove top or until tender.

Can be tipped into a casserole dish and cooked alongside the vegetables in the oven.

If cooking in the oven, must be covered with a lid or foil and can be left on low for 1 hour -160deg

Remove lid for last 20 minutes.

Serve the gravy from the pan and garnish with more thyme sprigs.

Highly recommended.