Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
To braise
How it's done
Chicken
Heat the clarified butter in a casserole dish. Coat the chicken pieces in flour, shake off the excess flour, season. Brown the chicken all over for approx. 5 mins. per batch. Remove, set aside and wipe the cooking fat from the pan.
To braise
Add a little clarified butter to the same casserole dish. Add the mushrooms and vegetables, fry for approx. 10 mins. Pour in the wine and stock, return the chicken to the pan along with the bay leaf, bring to the boil. Reduce the heat, cover and braise for approx. 30 mins. Remove the lid and cook for a further 15 mins., season. Garnish with parsley before serving.
| Serve with: | Bread |
|---|
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