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
- Combine the salt, pepper and flour and coat the chicken portions with the seasoned flour.
- 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.
- Add the whole mushrooms, stir and cook 5 minutes, remove and set aside.
- 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.
- Add the wine, water, stock powder and tomato paste and cook over moderate heat, stirring until a smooth sauce forms.
- Return the chicken portions, add the parsley, cover and simmer about 1 hour or until tender.
- Add the mushrooms, cover and simmer 15 minutes more.
- 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.
- 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.
- Replace the chicken with 4 turkey drumsticks for the festive period.
- Make this dish in advance and freeze to have ready at short notice.