Chicken Stew with a Cream and Wine Sauce

    2 hours 20 minutes

    I love the sauce in this chicken stew that is made from white wine and cream; this is closely followed by my love of the small tender onions.

    1 person made this

    Serves: 6 

    • 2 tablespoons butter
    • 3kg free range whole chicken, gutted and cut into pieces
    • 7 shallots, diced
    • 20 small pearl onions, peeled
    • 4 garlic cloves, diced
    • 1 bouquet garni
    • 1 pinch salt and pepper, to taste
    • 2 tablespoons plain flour
    • 1 (750ml) bottle white wine
    • 250g white closed cup mushrooms, minced
    • 400ml thickened cream

    Preparation:40min  ›  Cook:1hour40min  ›  Ready in:2hours20min 

    1. Heat one tablespoon of butter in a frying pan over high heat and cook the chicken until brown. Remove from heat.
    2. In a large saucepan heat the remaining butter and sauté the shallots, onions and garlic over medium heat. Add the chicken, bouquet garni, salt, pepper and flour.
    3. Add the white wine and mushrooms then simmer for 1 1/2 hours over a low heat.
    4. Remove the bouquet garni. Add the cream and bring to the boil. Serve hot.

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