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Quick French chicken

French cookery does not imply complicated techniques and expensive ingredients.  Simple wholesome fare have been served by French cooks for generations!

8  uniform chicken portions e.g. thighs (about 1.5 kg)
5 ml salt
1 ml white pepper
30 ml cake flour
30 g butter
15 ml oil
250 g white button mushrooms
30 ml cake flour
5 ml crushed garlic or 2.5 ml garlic and herb seasoning
1 ml mixed dried herbs
125 ml dry red wine
250 ml water
5 ml chicken stock powder
15 ml tomato paste
30 ml chopped parsley
salt and freshly ground black pepper to taste
chopped parsley to garnish

  1. Combine the salt, pepper and flour and coat the chicken portions with the seasoned flour.
  2. Heat the butter or margarine and oil in a large heavy saucepan and brown the chicken portions evenly over moderate heat, turning continuously.  Remove the chicken portions and set aside.
  3. Add the whole mushrooms, stir and cook 5 minutes, remove and set aside.
  4. Add the flour,  garlic or garlic and herb seasoning and mixed herbs to the saucepan and stir over moderate heat for 3 to 4 minutes to brown the flour.
  5. Add the wine, water, stock powder and tomato paste and cook over moderate heat, stirring until a smooth sauce forms.
  6. Return the chicken portions, add the parsley, cover and simmer about 1 hour or until tender.
  7. Add the mushrooms, cover and simmer 15 minutes more.
  8. Season to taste, spoon into a suitable dish for serving, sprinkle with parsley and serve piping hot with French bread and salad or with cooked rice and vegetables as preferred.

4 to 6 servings.

Variations

  • Sauté about 8 peeled pickling onions with the mushrooms and add to the dish together with the mushrooms.
  • Increase the herbs added or substitute about 15 ml chopped fresh herbs for the dried herbs.

Notes

  • Replace the chicken with 4 turkey drumsticks for the festive period.
  • Make this dish in advance and freeze to have ready at short notice.

Recipe by Carolié de Koster from Art Of Cooking page p. 314.