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Chicken Espagnole

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Ingredients
  Butter 50
  Chicken joints 4
  Bacon rashers 1 , chopped
  Onion 1 Medium
  Flour 50
  Chicken stock 550 Milliliter
  Carrot 1
  Tomato puree 140 Gram
  Bay leaf 1
  Bouquet garni 1
  Dried peppers 30 Milliliter
  Button mushrooms 100 Gram, sliced
  Sherry 45 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

Heat the butter in a large pan and fry the chicken joints until golden.
Transfer to Slo cooker.
In the remaining butter fry the bacon and onion lightly.
Stir in the flour and gradually add the stock Bring to the boil stirring all the time.
Add the carrot, tomato puree, bay leaf, bouquet garni, peppers and mushrooms.
Season to taste.
Pour over the chicken.
Cook for the recommended time.
Remove bay leaf and bouquet garni.
Stir in sherry 3/4 hour before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday

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