It's easy to impress your guests with this succulent dish of chicken and mushrooms cooked in a white wine sauce.
Main ingredients
- Meat
FOR THIS RECIPE WE LOVE TO USE
Stoneware Riviera Set of 4 Dip Bowls
Price reduced from
$90.00
to
$54.00
Ingredients
Method
Ingredients
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 30ml olive oil
- Sea salt and freshly ground black pepper
- 250g diced streaky bacon or pancetta
- 1 bunch of baby carrots, peeled and sliced into thick rounds
- 2 cloves garlic, minced
- 4 baby onions, peeled and halved and broken into petals
- 600ml white wine
- 125ml sherry
- 250ml chicken stock
- 5g thyme
- 300g baby mushrooms
- Crusty bread, to serve
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Method
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1Preheat the oven to 180°C.
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2Place a Le Creuset 30cm Shallow Casserole over medium heat. Drizzle with olive oil. Season the chicken with salt and pepper and fry skin-side down until golden and slightly crisp. Remove the chicken from the casserole and keep it aside. In the same casserole, fry the bacon until crispy. Remove from the casserole and scatter over the chicken.
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3Sauté the garlic and onion petals until golden, along with the carrots, and deglaze the casserole with the sherry and then the white wine.
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4Add the chicken back to the casserole skin side up. Pour over the stock until it just reaches the tops of the chicken pieces. Season with more black pepper and sprinkle over the thyme.
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5Place the lid on the casserole and bake in the oven for 1 hour. Allow to rest slightly; if you feel you need to reduce the sauce, simply drain and reduce until slightly thickened. Pan-fry the mushrooms and add them to the casserole along with the reduced sauce. Serve hot dished into Le Creuset Riviera Collection Cereal Bowls along with crusty bread.
