A French-style casserole, full of flavor loaded with wine and chicken.
Ingredients
6 EA chicken thighs
7 OZ / 200 G yellow onion
3.5 OZ / 100 G celery
2 CLOVES garlic
5.5 OZ / 150 ML chicken stock
7 OZ / 200 ML white wine
17.5 OZ / 500 G brown mushroom
0.5 TSP thyme
1 OZ / 20 G butter
2 EA bay leaves
1 TSP salt
1.5 OZ / 40 G flour
1 TBSP dijon mustard
10.5 OZ / 300 G baby potatoes
1 TSP pepper
Directions
Season your chicken, then brown in a hot skillet with oil till golden brown.
Weigh out your vegetables. Peel and quarter your onion. Peel and roughly chop your celery. Halve mushrooms. Peel your garlic.
Add your onion, garlic and celery to the mixing bowl. Chop 10 seconds / speed 6.
Add the butter and mushrooms to the mixing bowl. Remove the measuring cup, sauté for 10 minutes / 265°F|130°C. Once cooked, scrape the bottom of your mixing bowl with the spatula.
Add your wine, flour, mustard, bay leaves and thyme to the mixing bowl. Insert the measuring cup, cook out the wine on sauté mode for 14 minutes / 265°F|130°C to remove the acidity.
Add your stock and baby potatoes to the mixing bowl, along with your browned chicken thighs. Cook your casserole with the measuring cup inserted for 30 minutes / 212°F|100°C / speed 1 / stir.
Lay the chicken into a serving dish and check the sauce for seasoning, then drizzle the sauce over the top.
Enjoy your meal!
Recipe Note
TIPS:
Depending on the size of your chicken, cooking times may vary.
