A French staple full of flavor loaded with wine and chicken.
Ingredients
1 EA Whole chicken
3.5 OZ / 100 G shallots
2 OZ / 50 G carrot
0.5 OZ / 15 G bacon
5 CLOVES garlic
10.5 OZ / 300 G chicken stock
0.5 OZ / 20 G tomato paste
3.5 OZ / 100 G red wine
3.5 OZ / 100 G white mushroom
3 SPRIGS fresh thyme
0.5 OZ / 20 G butter
2 EA bay leaf
1 PINCH salt and pepper
1 OZ / 35 G flour
17.5 OZ / 500 G water
Directions
Remove the skin of the chicken and portion it on the bone into 8 pieces. Season well with salt and pepper then add to both steaming strays.
TIP: You can substitute the whole chicken to 4 thighs in this recipe.
Add water to the mixing bowl. Attach the steaming trays, steam for 10 minutes. Once sealed remove the steamer set from the mixing bowl and set aside. The chicken should not be fully cooked. Clean the mixing bowl.
Weigh out your vegetables. Peel and quarter your shallots. Peel and cut your carrot into small cubes. Halve mushrooms. Peel your garlics.
Add butter, bacon strip, shallots, mushrooms, garlic and carrots 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 wine, flour, tomato paste, bay leaves and thyme to the mixing bowl. Remove the measuring cup, cook out the wine using the sauté mode to remove the acidity for 15 minutes / 265°F|130°C.
Add the chicken then pour enough stock so the chicken is barely covered with the liquid. You may need to add more or less depending on the size of the chicken. Remove the measuring cup then sauté for 45 minutes / 195°F|90°C / speed 1 / stir.
Once the chicken is cooked and tender carefully remove from the mixing bowl and set aside. Take out the thyme, reducing the sauce for 5 minutes with the measuring cup removed and sauté for 5 minutes / 265°F|130°C.
Lay the chicken into a serving dish and drizzle the sauce over the top.
Enjoy your meal!
Recipe Note
TIPS:
Try using white wine instead of red for a more delicate flavor.
Our Mashed potato recipe is perfect for this dish.
You should use about 2 pound of chicken for this recipe.
