Chicken, cooked over low heat in a white wine sauce, turns out to be very tender, juicy and soaked in the fresh sour taste of wine. The stew is served with vegetables and mushrooms. If you want to make a lighter meal, do not add heavy cream to the sauce.
It is necessary
- chicken - 1.5 kg,
- onion - 1 pc,
- champignons - 200 grams,
- salt and ground pepper to taste
- butter - 2 tbsp. spoons,
- vegetable oil - 2 tbsp. spoons,
- thyme - 1 sprig,
- white wine - 250 ml,
- cream - 4 tbsp. spoons.
Instructions
Step 1
Peel and finely chop one onion. We peel the carrots, cut into long cubes, and then into 0.5 cm cubes.
We peel the mushrooms and cut them in half, large into 4 parts.
Step 2
We rinse the chicken carcass with water and wipe it dry with a cloth or absorbent paper.
We cut the carcass into 4 parts.
We remove part of the bones: in the upper part (breast) we leave only the bones of the wings, and on the lower part only the bones of the thigh. This will cook the meat evenly.
Salt and pepper the meat on both sides.
Step 3
We put a large saucepan on the fire and heat two tablespoons of vegetable and butter in it. Place the chicken in the butter and fry on both sides. Transfer the fried meat to a plate and leave aside.
Step 4
Add the onion to the pan with fat. Reduce heat and cook onions until soft. Stir occasionally.
Add chicken and carrot cubes to the fried onions. Brown the vegetables a little. Cooking on low heat.
Rinse the thyme sprig and add to the meat. After five minutes, add the mushrooms and mix.
Pour wine into a saucepan and cover with a lid. Cook over low heat for about 45 minutes. Stir occasionally.
We shift the meat into a mold and leave it in a warm place.
Step 5
Evaporate the liquid in a saucepan by half. We continue to cook over low heat, stir constantly so that the sauce does not burn.
Add 4 tablespoons of cream (preferably fatty) to the sauce and mix. Remove the sauce from the heat, take out the sprig of thyme. Salt and pepper a little to taste.
Pour the sauce over the meat and serve.
