If too thin, boil down rapidly to concentrate if too thick, thin out with spoonfuls of bouillon.Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around. Sauce should be just thick enough to coat chicken and vegetables lightly. Add the pearl onions and a pinch of salt and sugar.Taste carefully, and correct seasoning.Step 3 Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Remove chicken from wine, and pat dry reserve wine. (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes. Directions Step 1 Place chicken in a large bowl, and add wine.Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.Add the browned lardons, garlic, and tomato paste.Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.Uncover the pan sprinkle on the flour turning chicken and onions so flour is absorbed cook 3 to 4 minutes more, turning once or twice.
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