Chicken In Three Peppercorn Sauce
|Chicken||2 Kilogram, cut into pieces|
|Safflower oil||60 Milliliter|
|Mushrooms||85 Gram, sliced|
|Green peppercorns||10 Milliliter|
|Black peppercorns||5 Milliliter|
|Demi glace||500 Milliliter|
|Whipping cream||80 Milliliter|
|Marsala wine||60 Milliliter|
Wash the chicken and pat dry.
Combine the flour with the seasonings.
Dust the chicken with the flour.
Heat the oil in a large skillet.
Fry the chicken until golden brown.
Remove and reserve.
Fry the mushrooms until tender.
Return the chicken to the pan.
Add the peppercorns and demi-glace.
Cover and simmer for 1 hour.
Transfer chicken to a serving platter.
Increase the heat and reduce sauce by half its volume.
Stir in the cream and wine.
Whisk in the butter, pour sauce over chicken and serve.