Braised Chicken and Potatoes recipe
ingredients
1 chicken, about 1.5 kg (3 lb)
3 bacon rashers, chopped
2 tablespoons butter
1 tablespoon oil
1 onion, finely chopped
1/2 cup dry white wine
1/2 cup chicken stock
bouquet garni
salt and pepper
beurre manie
8 - 12 small potatoes, peeled and thoroughly dried
1/4 cup oil
chopped parsley to garnish
3 bacon rashers, chopped
2 tablespoons butter
1 tablespoon oil
1 onion, finely chopped
1/2 cup dry white wine
1/2 cup chicken stock
bouquet garni
salt and pepper
beurre manie
8 - 12 small potatoes, peeled and thoroughly dried
1/4 cup oil
chopped parsley to garnish
method
1. Wipe chicken and cut into serving portions.
2. In a heavy-based saucepan lightly brown bacon in butter, lift out with a slotted spoon.
3. Add 1 tablespoon oil and brown chicken pieces on all sides. Remove to a plate.
4. Add onion and saute gently until soft.
5. Add wine and stock and heat, stirring well to lift browned sediment.
6. Return chicken and bacon to pan, add bouquet garni and season to taste.
7. Cover and simmer gently for 45 minutes or until tender.
8. Meanwhile, heat oil in a saucepan large enough to take potatoes in one layer.
9. Add potatoes, cover and cook gently in the oil for 25 to 30 minutes, turning to brown evenly.
10. When chicken is cooked, lift out and place on serving dish.
11. Skim fat from liquid and thicken with beurre manie to taste.
12. Arrange potatoes with chicken and pour sauce on top.
13. Serve sprinkled with chopped parsley.
2. In a heavy-based saucepan lightly brown bacon in butter, lift out with a slotted spoon.
3. Add 1 tablespoon oil and brown chicken pieces on all sides. Remove to a plate.
4. Add onion and saute gently until soft.
5. Add wine and stock and heat, stirring well to lift browned sediment.
6. Return chicken and bacon to pan, add bouquet garni and season to taste.
7. Cover and simmer gently for 45 minutes or until tender.
8. Meanwhile, heat oil in a saucepan large enough to take potatoes in one layer.
9. Add potatoes, cover and cook gently in the oil for 25 to 30 minutes, turning to brown evenly.
10. When chicken is cooked, lift out and place on serving dish.
11. Skim fat from liquid and thicken with beurre manie to taste.
12. Arrange potatoes with chicken and pour sauce on top.
13. Serve sprinkled with chopped parsley.
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