Chicken Cooked In Wine

wine poached chicken_page

1 large chicken
400 g carrots
2 dl white wine or chicken broth
2 dl of cream
1 bunch of parsley
margarine or butter
flour
salt
pepper

1
Cut the chicken into portions. Scrape and slice the carrots into 1 cm thick slices. Chop the parsley.
2
Put a pan with 1 tablespoon of margarine or butter on a medium hot plate. Add the carrot when the margarine has melted, and let them cook for a few minutes. Sprinkle with 1 teaspoon salt and 1 teaspoon freshly ground pepper.
3
Put 2 tablespoons of butter in a thick bottomed pan. When it is melted, add the chicken pieces and gives them a very faint golden colour all around. Do not brown. Sprinkle with 1/2 teaspoon salt and 1 teaspoon freshly ground pepper.
4
Add the carrots, then the wine turned and put a lid on the pan. Let it simmer slowly over low heat for 30 minutes.
5
Take out the chicken and keep it warm in on a bowl. check if the carrots are done. If not, let them cook a little more. But don’t let them get too soft .
6
Mix 2 tablespoons of flour with 2 tablespoons of butter/margarine.
7
Take the carrots out of the pan carrots and put them with the chicken. Strain the broth . Now it should be about 2 dl left.
8
Pour broth and cream in a saucepan and let simmer. Add the flour/margarine mixture a little at the time till you have a suitably thick souse. Sauté for 5-6 minutes before pouring the mixture over the chicken. Sprinkle with the rest of the parsley . Serve with rice or boiled potatoes.

serves 4

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2 thoughts on “Chicken Cooked In Wine

  1. Yinzerella says:

    Now I want a copy of this cookbook. however did you find it?

    Like

    • TidiousTed says:

      I’ve been interested in food and cooking since I was a kid, so I’ve had it since it was published. I bought it at IKEA right outside Oslo. The Swedish cook who has written it is rather well known, so it might have been translated to English. I know it was published in Swedish and mine is in Norwegian

      Like

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