Ingredients
| 1 |
chicken portion (quarter) per person, skinned |
| 25 gm |
butter (this is a posh recipe) |
| 1 . |
Fair Trade Bouquet Garni sachet |
| 1 |
medium to large onion chopped fine |
| 200 gm |
unsmoked bacon, de-fatted and chopped small |
| 25 gm |
plain flour |
| 250 ml |
chicken stock |
| 75 ml |
FAIRTRADE white wine |
| 200 gm |
mushrooms, skinned and sliced |
| 2 |
cloves garlic chopped fine |
| |
salt and fresh FAIRTRADE black pepper |
| 1 |
red pepper diced |
| 30 ml |
single cream |
| FAIRTRADE |
Sources
Herbs and Spices
Wine
|
|
Method
Pop the chicken in an ovenproof casserole dish.
Melt the butter and fry the onions and bacon until soft.
Stir in the flour and cook for half a minute or so
Stir in the stock, the wine, the mushrooms, and the chopped garlic.
Season with salt and pepper to taste.
Bring the sauce to the boil and pour over the chicken.
Add the bouquet garni.
Cover and cook in the oven at Gas Mark 4 for 90 minutes.
Stir in the red pepper and the cream 10 minutes before the end of the cooking.
To serve
Serve with boiled or
roast potatoes
and green vegetables or carrots.
[Note: If serving with roast potatoes, use the oven at Gas Mark 6 or 7
and put the Chicken Chasseur in the middle, potatoes at the top].
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