![]() You can thicken the sauce with 1 tablespoon of cornflour slaked with water if you wish, I do not think that it is necessary.I also squeeze the garlic from the head of garlic and mix it through the sauce.I like to separate the vegetables and serve the chicken on top with a drizzle of sauce.Transfer to a slow cooker and add the chicken & tinned tomatoes, chicken stock and rosemary.Add the onion, celery, pepper, mushrooms, and garlic to the same braiser cook over medium heat, tossing regularly. Once it’s done, remove the chicken and set it aside on a plate. Pour in the white wine and reduce by half. Allow your chicken to cook until golden brown, then turn over to brown on the other side.Fry for 5-6 minutes until the edges start to colour.Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven. Turn the heat up to high and add the diced carrot and celery. Salt and pepper both sides of the chicken.Fry the chicken on both sides until golden brown, this should take around 10 minutes.Add the garlic cut side down to the pan.Season the chicken with the salt and pepper, then dust them with flour.Heat a frying pan over a medium-high heat add the olive oil and butter.Cut the top of the head of garlic off keeping the root in place.Cut the celery and carrot into a 5mm (¼") dice.Separate the chicken legs into thighs and drumsticks (optional).Not at all, I went through a phase of doing this, it adds nothing to the dish other than looking a bit fancy. ![]() You have the chicken drumstick “French” trimmed, do I need to do this? Chardonnay is the obvious answer, but a pinot gris or even a viognier work well. However, this dish very much suits a dry white wine, whether you would usually drink medium wine. Although I would do it after the dish has been cooked because the skin adds a great deal of flavour to the dish.Īs with all wines, the main consideration should be “would I drink it”. If you are not keen on the texture of not crispy chicken skin you can remove it. No, because cooking in a slow cooker is a wet environment. I would suggest 90 minutes on low as a starting point, but depending on the size of the breast it could be shorter. You could but you would be sacrificing a great deal of flavour, it will also need cooking for less time.
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