Sandra’s Kitchen – Chardonnay Chicken

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Time for another recipe from Sandra’s Kitchen. I hope you like it.

Chardonnay Chicken

One medium-sized chicken

2 tbsp coconut oil

3 carrots

½ green pepper

1 Serrano pepper

½ cup onion

3 tomatoes

5 cloves garlic

½ bottle Chardonnay

2 cups chicken stock

1 tbsp flour

2 ozs butter.

In a heavy bottomed pan, heat the coconut oil. Chop carrots, green pepper and Serrano pepper and cook for around five minutes. In the meantime blend together onion, garlic and tomatoes and then add to the vegetables already in the pan.

Simmer for about five minutes before adding the chicken (whole). Grind salt and pepper on top of chicken, add a knob of butter and bring liquid in pan to boil. Put lid on pan and turn down to a simmer.

Simmer for an hour before adding chicken stock. Replace lid and leave to simmer for another hour.

Heat oven to 350 and place pan with chicken and liquid, in the oven for 30 minutes, or until nicely browned.

Remove chicken from pan and put on a warm plate. Using a slotted spoon, arrange the veg (cooked with the chicken) around it. Keep warm.

Thicken the sauce with 2 ozs butter, mixed with 1 tbsp flour. Add salt and pepper to taste.

I served with Italian Farro and broccoli, but rice and a green vegetable would work too.

If you haven’t heard of Farro, see below.

Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

 
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