Adam Liaw
This is a simplified version of the classic French poulet au vin jaune. Drumsticks braised in porcini stock, mushrooms and chardonnay.
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Ingredients
- 20 g dried porcini mushrooms
- 2 tbsp vegetable oil
- 8 Lilydale free-range chicken drumsticks
- salt, to season
- 50 g butter
- 1 large onion, peeled and diced
- 4 garlic cloves, thinly sliced
- 250 g sliced Swiss brown mushrooms
- 4 bay leaves
- 6 sprigs thyme
- 250 ml chardonnay
- 2 tbsp brandy
- 150 ml thickened cream
- 1 tsp finely shredded parsley leaves
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Adam Liaw
adamliaw.com
Adam Liaw
adamliaw.com
Adam Liaw
adamliaw.com
Adam Liaw
adamliaw.com