Page Loading...

Yields 10 portions
Enjoy with the Creation Reserve Chardonnay

1 kg deboned chicken thighs

olive oil
150 g diced bacon
400 ml Creation Chardonnay
200 ml water

120 g shallots, finely diced

150 g carrots, diced

150 g celery, diced

1 bunch of thyme, trimmed

1 bunch of sage, finely diced

1 sprig of rosemary, stripped

25 g butter

30 g gluten-free flour

salt and pepper

10 strains saffron

Season the chicken with some salt and pepper. Fry the chicken in a pan with a little olive oil until golden. Remove from the pan, then briefly brown the bacon in it. Deglaze with the Chardonnay and add the water. Put the chicken thighs back into the pan. Add the diced shallots, carrots and celery as well as the herbs, continue to cook briefly. Put everything in a large casserole dish or in a roasting pan. Cover with aluminium foil or the lid and stew in a preheated oven at 170° C for about 50 minutes. Remove the chicken from the casserole or roaster and pass the sauce through a fine sieve. Melt the butter in a pan, add the flour and lightly toast. Top up with the sauce and simmer gently for approximately 15 minutes. Season with salt, pepper and a little more Chardonnay to taste.


Polenta and Fried King Oyster Mushrooms

800 ml vegetable stock
salt and pepper
1 bay leaf
200 g polenta
100 g butter
120 g king oyster mushrooms, sliced thinly
20 g butter
20 g salt

50 g pecorino

Season the vegetable stock with salt, pepper and a bay leaf and bring to the boil in a pan. Add the polenta by whisking it into the stock liquid and simmer on a low heat for 5 minutes. Add the butter and stir in the pecorino before serving. Fry the king oyster mushrooms in a little butter and season with salt.

Print Friendly, PDF & Email