Chicken with Reisling - James Martin Chef

Name: Chicken with Reisling - James Martin Chef
Ingredients: 1x 1.2kg chicken, cut into 8; 25g butter; 3 garlic cloves, crushed; 3 shallots, peeled and halved; 150g pancetta lardons; Fresh thyme; 350g chestnut mushrooms; 750ml Reisling white wine; 500ml chicken stock; Few sprigs tarragon; 4 egg yolks; 100ml double cream; Peeled muscat grapes; Mash; Soak the portioned chicken in the Reisling wine overnight in fridge.; Pre heat the oven to 200°C.; Place the chicken in a large pan, add the onions, garlic, lardons mushrooms, wine and chicken stock and bring to the boil and then place into the oven with a lid off to cook for one hour.

www.jamesmartinchef.co.uk

Tender, wine-infused chicken slow-cooked with pancetta, shallots, and chestnut mushrooms, in a creamy Riesling sauce.

View Original

Share this recipe:

Ingredients

1x 1.2kg chicken, cut into 8
25g butter
3 garlic cloves, crushed
3 shallots, peeled and halved
150g pancetta lardons
Fresh thyme
350g chestnut mushrooms
750ml Reisling white wine
500ml chicken stock
Few sprigs tarragon
4 egg yolks
100ml double cream
Peeled muscat grapes
Mash
Soak the portioned chicken in the Reisling wine overnight in fridge.
Pre heat the oven to 200°C.
Place the chicken in a large pan, add the onions, garlic, lardons mushrooms, wine and chicken stock and bring to the boil and then place into the oven with a lid off to cook for one hour.