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Chicken In White Burgundy

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Chicken In White Burgundy has a Sole tasteThe Garlic and Black peppercorn gives the Chicken In White Burgundy Enormous taste.
Ingredients
  Whole chicken 1
  Bacon strip 4 , cut crosswise into small strips
  Garlic 2 Clove (10 gm), mashed
  Onion 1 Medium, cut into 8 pieces
  Carrots 2 , cut into chunks
  Dried tarragon 1 Teaspoon
  Black peppercorns 1 Teaspoon, cracked
  White burgundy 2⁄3 Cup (10.67 tbs)
Directions

Rinse chicken inside and out, pat dry.
Remove livers from inner bags (discard the rest or give it to the cat).
In a heavy pot or Dutch oven, cook bacon over medium low heat for 5 to 6 minutes; increase heat to medium high.
Add garlic.
Add chicken and brown quickly on all sides; reduce heat to medium.
Remove and discard garlic.
Add onions, carrots, tarragon, and peppercorns.
Dice livers into small bits and add to pot; stir and cook for 3 to 4 minutes.
Pour in wine; cover and reduce heat to medium low.
Simmer, covered, for 45 to 60 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Ingredient: 
Chicken
Interest: 
Everyday

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