- Serves: 4
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
- 1 chicken, jointed into 8 pieces
- 2 tbsp plain flour, seasoned with sea salt and pepper
- knob of unsalted butter
- 200 g mushrooms
- 75 ml white wine
- 30 g plain flour
- 30 g butter
- 1 tbsp cognac
- 125 ml double cream
- chopped flat-leaf parsley, to serve
1. Preheat the oven to 180C/gas 4. Dredge the chicken pieces in the flour and dust off any excess.
2. Heat the butter in a large lidded ovenproof pan and fry the chicken (you may need to do this in batches to avoid crowding the pan).
3. Remove the chicken from the pan and set aside in a warm place. Add the mushrooms to the pan (and a little more butter if necessary) and fry until lightly browned.
4. Return the chicken to the pan and pour over the chicken stock and white wine. Cover with a lid and place in the oven to cook for about 45 minutes.
5. When the chicken is cooked, transfer the chicken and mushrooms to a warmed serving dish and keep warm.
6. Pour the remaining liquid into a small pan.
7. Mix together the flour and butter with your hands in a small bowl. Whisk the flour-butter mixture into the sauce, along with the cognac and cream. Simmer the sauce until it has reduced in volume slightly. Taste and add salt and pepper if necessary.
8. To serve, pour the sauce back over the chicken and mushrooms and serve in plates topped with chopped parsley.
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