Cook, uncovered, over medium-high heat about 25 minutes or until potatoes are. Add potatoes, mushrooms, tomatoes and wine. Add chicken to pan brown over medium-high heat. Sprinkle chicken with thyme season with salt and pepper. Add the chicken stock and simmer for 5 mins.ħ) Add the red wine and the bay leaves cover the pot and place into the preheated oven for 1 hr and 30 mins, until the chicken is cooked through and quite tender.Ĩ) Serve straight from the pot with parsnip and turnip mash, if desired. In a 4-quart heavy saucepan, cook bacon until just starting to brown. (This will create a roux and hold in all the flavours that have been created.)Ħ) Place the sprigs of thyme, pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. While stirring, add the flour and cook for 1 min. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. Set aside.ĥ) Next deglaze the bottom of the pot with 2 tbsp of brandy. When onions are cool enough to handle, peel. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 mins.Ĥ) Blanch pearl onions in a 6 to 8L pot of boiling water 1 min, then drain in a colander. Combine the red wine, chicken stock, and tomato paste in the Instant Pot and cook for a minute or two, scraping up any browned bits on the bottom of the pot. Remove the chicken to a plate.ģ) Add the bacon and cook until golden. Turn them after 2 mins then cook for a further 2 mins on the bottom. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to colour. When the pot is hot, add the butter and olive oil. Season the chicken pieces with salt and pepper. 2) Place a large pot or a Dutch oven over medium-high heat.
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