Chicken in Mushroom Sauce #2 recipe
ingredients
1 chicken (approx. 3 1/2 lb)
2 onions
2 sticks celery
3 Tbsp (1 1/2 oz) 40 g unsalted butter
salt and black pepper
1 bay leaf
12-16 button mushrooms
Worcestershire sauce
1 level tablespoon plain flour (All purpose)
2 1/2 fluid oz (5 tbsp) double cream (heavy cream)
2 onions
2 sticks celery
3 Tbsp (1 1/2 oz) 40 g unsalted butter
salt and black pepper
1 bay leaf
12-16 button mushrooms
Worcestershire sauce
1 level tablespoon plain flour (All purpose)
2 1/2 fluid oz (5 tbsp) double cream (heavy cream)
method
1. Peel and finely chop the onions; scrub the celery and chop finely. Melt 1 oz. of the butter in a large heavy-based pan over low heat; cook the onion and celery until soft and just beginning to colour.
2. Meanwhile, wash and wipe the trussed chicken, inside and out; clean the giblets and liver. Put the chicken, giblets and liver in the pan with the onion and celery, with enough water to cover the chicken. Bring to the boil, remove any scum and add salt, freshly ground pepper and the bay leaf. Cover the pan with a lid and simmer gently for about 1 1/2 hours, or until the chicken is tender. Lift the chicken on to a warm dish and keep it hot. Strain the cooking liquid and set aside.
3. Trim and thinly slice the mushrooms. Melt the remaining butter in a small pan and cook the mushrooms over low heat for 2-3 minutes. Add a few drops of Worcestershire sauce and sprinkle the flour over the mushrooms. Cook, stirring continuously, until all the fat has been absorbed into the flour. Gradually blend in about 1/4 pint of the strained chicken liquid, to make a smooth sauce. Correct seasoning if necessary. Stir in the cream and heat the sauce through.
4. Carve the chicken and arrange the slices and joints in a deep serving dish. Pour the mushroom sauce over it and garnish with chopped parsley. Serve with broccoli spears and plain potatoes, or buttered rice.
2. Meanwhile, wash and wipe the trussed chicken, inside and out; clean the giblets and liver. Put the chicken, giblets and liver in the pan with the onion and celery, with enough water to cover the chicken. Bring to the boil, remove any scum and add salt, freshly ground pepper and the bay leaf. Cover the pan with a lid and simmer gently for about 1 1/2 hours, or until the chicken is tender. Lift the chicken on to a warm dish and keep it hot. Strain the cooking liquid and set aside.
3. Trim and thinly slice the mushrooms. Melt the remaining butter in a small pan and cook the mushrooms over low heat for 2-3 minutes. Add a few drops of Worcestershire sauce and sprinkle the flour over the mushrooms. Cook, stirring continuously, until all the fat has been absorbed into the flour. Gradually blend in about 1/4 pint of the strained chicken liquid, to make a smooth sauce. Correct seasoning if necessary. Stir in the cream and heat the sauce through.
4. Carve the chicken and arrange the slices and joints in a deep serving dish. Pour the mushroom sauce over it and garnish with chopped parsley. Serve with broccoli spears and plain potatoes, or buttered rice.
serving amount
serves 6
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