I normally write loads of waffle in this blog, but not today. I'm absolutely thrilled about something today :) but I'm not going to tell you what it is. Ha! Instead, I will give you this recipe which would give you a feeling of gastronomic bliss ;)
Ingredients (for 2 people):
4-5 chicken joints on the bone
2 carrots, cut in chunks diagonally
300-400g mushrooms, cut in half
100g pancetta or streaky bacon, chopped small
1 medium onion, sliced finely
2 garlic cloves, chopped finely
500ml medium-dry white wine
150ml double cream
a handful o parsley, chopped small
Deal with chicken first. There are a few ways to do this. You could season the chicken pieces with salt and pepper, coat them with flour and fry them in olive oil until golden. The other way, which I prefer, is to season them and roast at 200C for about half an hour. Then I take the meat off the bone and set aside.
Ingredients (for 2 people):
4-5 chicken joints on the bone
2 carrots, cut in chunks diagonally
300-400g mushrooms, cut in half
100g pancetta or streaky bacon, chopped small
1 medium onion, sliced finely
2 garlic cloves, chopped finely
500ml medium-dry white wine
150ml double cream
a handful o parsley, chopped small
Deal with chicken first. There are a few ways to do this. You could season the chicken pieces with salt and pepper, coat them with flour and fry them in olive oil until golden. The other way, which I prefer, is to season them and roast at 200C for about half an hour. Then I take the meat off the bone and set aside.
Cook the carrots in salted boiling water for 5 minutes and drain. Set aside.
Melt a knob of butter in a heavy-bottomed frying pan and fry pancetta pieces until brown. Then add the onion and garlic and fry on a gentle heat until translucent and soft. If you are doing the chicken the way I do, add a dessertspoonful of flour and stir around a bit. Add the chicken pieces, mushrooms, carrots, and wine. Cook on a simmer for about half an hour.
Add the cream, turn up the heat a bit int a bubble to thicken the sauce, and add the parsley. Eat with plain boiled potatoes or rice to mop up the sauce.