Blanquette of chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Whole chicken, about 3 lbs |
| 4 | slices | Bacon |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion, chopped |
| 2 | cloves | Garlic, chopped |
| 1 | cup | Chicken broth |
| ½ | pounds | Mushrooms, 1/4' diced |
| 1 | teaspoon | Dried thyme |
| 1 | tablespoon | Parsley, chopped |
| 2 | tablespoons | Flour mashed with 2 tb butt |
| 1 | cup | Dry white wine |
Directions
1. Truss chicken and season with salt & pepper.
2. In a large flameproof caserole, brown bacon pieces over low heat.
: Remove bacon with a slotted spoon and drain on paper towels.
: Add oil to bacon drippings. Add chicken and cook over medium heat,
: turning, until browned well all over, about 20 minutes.
Remove
: from pan.
3. Add onion & garlic to pany drippings and cook until tender, : about three minutes. Stir in white win, chicken broth, mushrooms,
: thyme and parsley. Return chicken & bacon to caserole.
4. Cover & cook over low heat 1 hour, until chicken is tender.
: Remove chiken to heated serving platter & cover lightly with : foil to keep warm.
5. Bring cooking liquid in caserole to a boil. Gradually stir in : flour butter paste. Cook, stiring constaly, until sauce : thickens, about 2 minutes. Pour over chicken.
Submitted By CAROLE CRONAN On 12-04-94