Wednesday, 18 May 2011
Chicken,wine and parsley stew
First of all joint a whole chicken or use any form of chicken pieces, as long as it has bones in it.
Add some olive oil and some butter to the medium heat pan and gently brown all surfaces of the chicken. The skin provides the flavour. Add some salt as well. When golden remove from the pan. It doesn't matter if the chicken isn't cooked through as it goes back into the pan later.
Chop up 2 medium onions, 2 cloves of garlic and a tablespoon of capers and saute on low heat in the same pan as the chicken was cooked in. When the onions just start to catch on the bottom of the pan add about a quarter cup of white wine. It should sizzle and deglaze all the good bits off. I used some chardonnay that was opened in the fridge. Put the chicken back into the pan along with a 3/4 cup of chicken stock or water that has 1 heaped tsp of cornflour added to it.
Put the lid on the pan and gentle simmer till the chicken is cooked through, about 15mins and a nice onion gravy has formed. Chop up a good handful of parley and throw it on the top before serving. I like the flavour of regular curly parsley for this dish.
Serve with creamy mashed potatoes.