You won’t even need to try to impress your guests with this Wine-Braised Chicken
Stew, it does all the work for you. Throw together seasonal veggies, fresh spices,
your favorite Nova Scotia red wine, and voila!
*Ingredients *
- 3 tbsp (45 ml) canola oil
- 6 whole chicken legs (drumstick & thigh) pinch salt & pepper
- 8 strips bacon, chopped
- 6 shallots, peeled, halved
- 1 small celeriac, peeled, diced
- 4 carrots, peeled, diced
- 4 cloves garlic, minced
- 1/4 cup (60 ml) tomato paste
- 3 bay leaves
- 15 thyme sprigs
- 2 cups (500 ml) Shitakes, steamed, halved
- 2 cups (500 ml) King Oyster mushrooms, trimmed, quartered
- 8 cups (2 L) chicken stock
- 3 cups (750 ml) Nova Scotia red wine
Directions
-
Heat oil in pan. Season chicken with salt & pepper and sear until brown.
Remove from pan and set aside.
-
Add bacon to the same pan and render fat, add shallots, celeriac and carrots.
Sauté until soft. Add garlic and sauté until fragrant.
-
Add tomato paste, sauté. Add the herbs and wine; reduce by half of its volume.
-
Add chicken stock and chicken legs and simmer for 1 ½ hours, or until tender.
-
Sauté mushrooms and place on dinner plates or large bowls. Top mushrooms with braised chicken. Serve accompanied with mashed potatoes and braised greens.*
Side Dish
Wilt 2 bunches of swiss chard in 1/4 cup (60ml) butter, 2 tsp (10 ml) white sugar
and 2 tbsp (30 ml) Sherry vinegar.
This Recipe Courtesy Of A Taste Of Nova Scotia
No comments:
Post a Comment