Creamy Chicken with Ba­con & Mush­rooms

Yummy (Philippines) - - Front Page -

Serves 4 to 6 Prep Time 20 min­utes Cook­ing Time 1 hour

✔ 1.2 ki­los chicken leg quar­ters (about

5 pieces), fat trimmed ✔ salt and freshly ground black pep­per ✔ 4 ta­ble­spoons olive oil, di­vided ✔ 1 cup chopped white onions ✔ 250 grams thick-cut, smoky ba­con,

cut into 1-inch lengths ✔ 1 ta­ble­spoon minced gar­lic ✔ 1 ta­ble­spoon dried thyme or 2 ta­ble­spoons fresh thyme leaves, or more to taste ✔ 200 grams fresh crem­ini or but­ton

mush­rooms, cut into quar­ters ✔ 12 mar­ble pota­toes (about 250 grams),

cut in half ✔ 2 medium car­rots (about 300 grams),

peeled and cut into 1½-inch pieces ✔ 1 cup dry white wine ✔ 2 cups chicken stock or 1 chicken

bouil­lon cube dis­solved in 2 cups wa­ter ✔ 1½ ta­ble­spoons Worces­ter­shire sauce ✔ 1½ ta­ble­spoons Di­jon mus­tard ✔ 1 cup heavy cream ✔ fresh sage leaves, to gar­nish

1 Sea­son chicken with salt and pep­per. Heat 2 ta­ble­spoons oil in a 5- or 6-quart, heavy-bot­tomed Dutch oven or casse­role. Once pot is very hot, sear chicken in batches un­til browned; set aside. 2 In the same pot, heat 2 ta­ble­spoons oil over medium heat. Sauté onions and ba­con un­til lightly browned. Add gar­lic and thyme; sauté un­til fra­grant. Increase heat to medium-high and sauté mush­rooms un­til browned. 3 Add pota­toes and car­rots; cook for 1 minute. Deglaze pot with wine over high heat and al­low wine to re­duce by half. Re­turn chicken to the pot. 4 Add stock and mix well. Sea­son with Worces­ter­shire sauce, mus­tard, salt, and pep­per. 5 Bring to a boil then lower heat to sim­mer. Cook un­til chicken is ten­der and cooked through, about 30 min­utes. 6 Add cream. Taste then ad­just sea­son­ing. Con­tinue cook­ing un­til sauce has re­duced and has thick­ened slightly. 7 Trans­fer to a serv­ing plat­ter. Gar­nish with sage. Serve with rice, mashed pota­toes, or but­tered pasta.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.