Masterclass: Beef Bourguignon and Chicken with Reisling
Masterclass: Cooking with wine...here are two great casserole dishes to try at home, Beef Bourguignon and Chicken with Reisling.
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Ingredients
- 2kg stewing steak
- 2 tbsp plain flour
- 2 tbsp olive oil
- 150g/5oz pancetta, cut into small chunks
- 1shallot, finely chopped
- 2 onions, sliced
- 1 garlic clove, crushed
- 75ml/3floz brandy
- 500ml/17floz Burgundy red wine
- 250ml/9floz beef stock
- 2 bay leaves,
- 2 sprigs thyme
- 25g/1oz butter
- 110g/4oz small baby onions
- 200g/7oz chestnut mushrooms
- To serve – a small bunch of parsley, chopped
- 1x 1.2k chicken, cut into 8
- 25g butter
- 5 garlic cloves, crushed
- 3 shallots, peeled and 1/2d
- 150g pancetta lardons
- fresh thyme
- 350g chestnut mushrooms, 1/2d
- 500ml white wine
- 500ml chicken stock
- Few sprigs tarragon
- To thicken -4 egg yolks and 100ml double cream
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