This is a wonderful chicken recipe, I made this the other night with chicken breasts instead of a whole chicken it can be made with either or you could even use chicken thighs. I just adjusted the cooking time for the fact that breasts cook quicker and you do not want to over cook as they will dry out. The sauce is wonderful and has such a delicate flavour that is truly delicious. As I am the first person to make and review this recipe there are no other reviews or photos of this yet but to view the original please click here.
Ingredients
1 1/2kg Chicken (I used chicken breast)
1/2 Lemon, juice of
2 Tablespoons butter
2 Garlic cloves, crushed
75ml Sweet sherry
230g Mushrooms, sliced
Bechamel Sauce
11/2 Tablespoons butter
2 Tablespoons flour
3/4 Cup milk
1/4 Cup cream
1 Carrot
1 Slice onion (I used half a small onion)
1 Teaspoon thyme (I threw in about 3-4 sprigs)
1 Teaspoon parsley (I threw in a couple of sprigs)
1 Bay leaf (I used 2)
Method
1. Cut the chicken into portions and coat with the lemon juice, rubbing in well.
2. Melt the butter in a heavy bottomed saucepan and brown the chicken.
3. Add the sherry and garlic.
4. Cover with a lid and cook on low heat for about an hour.
5. Just before serving add the mushrooms and cook for another 5 minutes.
6. Remove to a serving dish and keep warm, retain the cooking liquid.
Bechamel Sauce
1. Pour milk into a saucepan
2. Add carrot and slice of onion,thyme,parsley and bay leaf to milk.
3. Bring to the boil in a small saucepan and remove from stove top.
4. Replace the lid and allow to steep for at least half an hour.
5. Strain through a sieve and discard vegetables and herbs.
5. Melt the butter, add the flour and mix, then add the milk to make the bechamel sauce, season to taste with salt & pepper.
5. Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
6. Add the cream and pour this delicious sauce over the chicken and serve.
I served mine over parsnip mash and fresh vegetables.
All photos taken by me unless otherwise stated.
