poultry
serves 4
25g / 1oz butter
15ml / 1tbsp
4 chicken breasts, on the bone
100g / 4oz button mushrooms, thinly sliced ( shiitake also work well )
1 small onion, thinly sliced
25g / 1oz plain flour ( all purpose )
175ml / 6floz chicken stock
125ml / 4oz medium white wine
1 bay leaf
7ml / 11/2 tsp fresh marjoram, chopped
30ml / 2 tbsp fresh parsley, chopped
salt and pepper
Heat the oven to 1900C / 3750F / Gas mark
5.
Melt the butter, with the oil in a large frying pan over a medium heat.
Fry the chicken breasts ( in batches if necessary ) for 4-5 minutes
on each side, or until lightly browned all over. Transfer the chicken
portions to a large ovenproof dish with a slotted spoon.
Set aside, but keep warm.
To make the sauce, add the mushrooms and onion to the fay remaining
in the pan, and fry over a low heat for 5 minutes, or until they are soft
but not coloured, stirring frequently. Sprinkle on the flour and cook
for 3 minutes
stirring constantly. Gradually stir in the stock and the wine, and
bring the sauce to the boil. Reduce the heat to a simmer, stirring frequently,
until it thickens.
Add the bay leaf, marjoram and half the parsley and season with salt and pepper to taste. Pour the sauce over the chicken, cover the dish and cook in the oven for 35-40 minutes, or until the chicken is cooked through.
Serve piping hot, sprinkled with the remaining chopped parsley.