Chicken, baby vegetables, wine and cream
14/4/2010
Serves 4
Ingredients
| 1 | Chicken, (free range) |
| 1 | Salt & freshly ground pepper, to season |
| 1 | Fresh thyme, to stuff |
| 1 tbsp | Olive oil |
| 1 tbsp | Butter |
| ½ cup | White wine |
| ½ cup | Chicken stock |
| ½ cup | Cream |
| 1 cup | Baby carrot |
| 1 cup | Baby turnip |
Directions
- Preheat oven to 200 degC. Dry the chicken with paper towels then season and stuff the cavity with thyme.
- Using a cast iron casserole dish, heat the olive oil and butter on the top of the stove.
- Add the chicken and brown on all sides which will take approximately 15 minutes.
- Pour the wine, stock and cream over the chicken then cover with a lid and cook for 50 minutes, basting twice.
- Add the baby vegetables to the casserole then recover and cook for a further 15 minutes.
- Transfer the chicken and vegetables to a serving platter to rest.
- Reduce the juices over a high heat and taste for seasoning before spooning over the chicken and vegetables.
Wine Match
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