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Chicken in White Wine       HT  MC  80mins

Serves 4         Hot   Poultry  Pork  Vegetables  Alcohol  Main course



100g/4oz Streaky Bacon, chopped

350g/12oz Button Onions

175g/6oz Button Mushrooms

4 Chicken Portions, halved

50g/2oz Plain Flour

Salt and Pepper

25g/1oz Butter

2 tbsp Oil

240ml/8fl.oz. Dry White Wine

240ml/8fl.oz. Chicken Stock

1 Garlic Clove, crushed

4 Sprigs Fresh Thyme

2 Bay Leaves




1. Preheat the oven to 170C, 325F, Gas mark 3. Heat a frying pan until hot then add the bacon and fry until the fat begins to run. Add the onions and fry until brown then add the mushrooms and cook for 2 minutes. Transfer to an ovenproof casserole.


2. Season the flour with salt and pepper and use to coat the chicken pieces. Heat the butter and oil in the frying pan, add the chicken and brown on all sides. Transfer to the casserole dish containing the onions, bacon and mushrooms.


3. Stir the wine into the frying pan and bring to the boil, scraping up any bits. Boil for 2-3 minutes, add the stock, garlic, herbs and seasoning and bring back to the boil. Pour over the chicken in the casserole.


4. Cover and cook in the oven for 1 hour or until the chicken is tender. Serve hot.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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