Chicken Monbazillac is a Very Delicious Quick and Easy Dish to prepare! – Served simply with carrots, peas, new potatoes and gems or squash. GMO Free! 

A very lovely simple dish which is so quick and easy to prepare! I’m sure you are going to love this just as much as I do! 🙂

NOTES:

Monbazillac is a sweet white wine which is recommended for this dish but I much prefer a dry red wine rather than a white wine or a sherry but then that is all up to your own taste.

You may substitute a whole chicken with the same weight in chicken thighs.

Baby onions – If you want to be fancy –  But I just microwave steam (on high) a whole onion which is far easier to peel this way and does not burn the eyes – Steam covered in just a sprinkling water until tender. Allow to cool in sealed container. This allows onions to sweat which makes it easier to just pinch the root end off and gently squeeze and pop them out of their skins.

INGREDIENTS:

25 g (1 oz) butter

1 tbsp oil

1.5 kg (3 – 3.5 lb) roasting chicken, with skin

1 tbsp All purpose or Cake flour

150 ml (1/4 pint) Monbazillac – In South Africa I use Tassenberg dry red wine which I prefer

Salt and pepper

125 g (4 oz) button mushrooms, quartered

125 g (4 oz) button onions or Shallots or baby onions OR see Note above

Two egg yolks

6 tbsp double cream

Bunch of mixed herbs to garnish

 

METHOD:

Heat the butter and oil in a heavy based saucepan until foaming.

Place the chicken, breast side down, in saucepan and cook for 5 minutes or until

golden.

Turn chicken and brown the other side. Remove from saucepan and set aside.

Add the flour to the pan, stirring to scrape up the sediment, and cook for 1 to 2

minutes.

Add the wine, and salt and pepper to taste.

Add the mushrooms and onions and return the chicken to the pan.

Cover and cook over low heat for 1 ¼ hours.

Transfer the chicken to a warmed serving dish and keep hot.

Place the egg yolks and cream in a small basin and stir in a little of the hot cooking

liquid.

Return this egg based sauce to the pan, off the heat, add salt, pepper to taste, and tilt the pan to blend.

Spoon sauce over the chicken.

Serve with petit pois, and steamed potatoes tossed in a chive – flavoured butter – Garnish with herbs and enjoy! 🙂

Recipe from the original book & the Fillet Sole Vin Blanc is also very lovely & has also been added to my notes here.Recipe from the original book. The Fillet Sole Vin Blanc is another Winner and is just as lovely if replaced with “poor man’s sole” (Gurnet or Gurnard) which I find to be just as lovely and much cheaper than sole.

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