Chicken with sweet wine and garlic : A little bit French and low carb !

The dish may not look colourful ... but this simple, delicious and very classically French, creamy casserole makes an impressive dinner party dish. Of course you could just spoil yourself ... why wait for a dinner party!!!

Ingredients:

Serves Four

9g carbs per serving
2 tbsp. seasoned flour
1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
4-5 tbsp. olive oil
2 shallots, finely chopped
200ml sweet wine, such as Sauternes
300ml chicken stock (see how to make your own below)
sprig each of parsley, thyme and bay tied with string
1 head garlic
50g butter
200g chestnut mushrooms
3 rounded tbsp. crème fraîche
a little lemon juice if needed

Method:

1. Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp. oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.

2. Add 1 tbsp. oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.

3. Cover the pan tightly and simmer for 45 minutes until the chicken is tender and the sauce thickened and reduced.

4. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 minutes until the garlic is tender. Drain and cool under running cold water. Peel the garlic.

5. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.

6. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 minutes, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

Recipe Tip:
Make a simple chicken stock
Once you have jointed the chicken, cut the backbone in half and put in a pan with the leg and wing tips, 1 roughly chopped carrot, 1 stick of celery and 1 shallot. Add 1 bay leaf and a thyme sprig, a few black peppercorns and some salt. Bring to the boil, then reduce heat, cover and simmer for 30 minutes. Strain and use.

From an original idea here

To add some greenery to this dish why not consider serving with some fine French beans ...

... flowers always brighten up a table

You will find a variety of recipes ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan