frenchutama· 4 servings

Ayam dalam Anggur Putih

Name: Ayam dalam Anggur Putih
Cuisine: french
Ingredients: 1.5 kg whole chicken, cut into 8 pieces; 30 g unsalted butter; 15 ml neutral oil; 150 g button mushrooms, quartered; 100 g lardons or thick-cut bacon, diced; 1 medium onion, finely diced; 2 garlic cloves, minced; 30 g all-purpose flour; 300 ml dry white wine (Chablis or Sancerre); 200 ml chicken stock; 200 ml heavy cream (35% fat); 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly ground black pepper

Chicken in White Wine

Ingredients

1.5 kg whole chicken, cut into 8 pieces
30 g unsalted butter
15 ml neutral oil
150 g button mushrooms, quartered
100 g lardons or thick-cut bacon, diced
1 medium onion, finely diced
2 garlic cloves, minced
30 g all-purpose flour
300 ml dry white wine (Chablis or Sancerre)
200 ml chicken stock
200 ml heavy cream (35% fat)
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper

Instructions

1Pat chicken pieces dry, season generously with salt and pepper.
2Heat butter and oil in a heavy Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 5 minutes per batch. Remove and set aside.
3In the same pot, render lardons until crisp. Add mushrooms and sauté until browned. Add onion and cook until translucent, then add garlic and cook 30 seconds.
4Sprinkle flour over vegetables, stir to coat, and cook 1 minute to form a roux. Deglaze with white wine, scraping up browned bits, and reduce by half, 3-4 minutes.
5Return chicken to pot with any juices. Add stock, thyme, and bay leaf. Bring to a gentle simmer, cover, and cook 35-40 minutes until chicken is tender.
6Remove chicken to a serving dish. Increase heat and reduce sauce by one-third, about 5 minutes. Stir in cream and simmer 2 minutes until slightly thickened. Season to taste.
7Return chicken to sauce, warm through 2 minutes. Discard thyme sprigs and bay leaf. Serve with steamed potatoes or buttered noodles.

Source: llm-generated