Crispy Chicken With Wine And Vegetables With Mousseron Gravy
Recipe rating
4.72 out of 5 based on 1754 reviews
Description
Delicious Crispy Chicken With Wine And Vegetables With Mousseron Gravy using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 60 min. Enjoy!
Raw Ingredients
Sea Salt Tbsp Thyme Tbsp Free-Range Eggs Water Pasta Type Flour Supermarkets Delicatessens Free-Range Chicken Legs Wings Legs Wings Use Recipe Choice Sprig Rosemary Sprig Thyme Lemon Head Garlic Ground Pepper Butter Butter Shallot Peas Pods Beans Pods Outer Membranes Mousseron Mushrooms Sauternes Wine Chardonnay Vinegar Oz Chicken Stock Creme Fraiche Salt Ground Pepper Tbsp Chervil
Ingredients With Quantity
- 250G/9Oz Coarse Sea Salt
- 4 Tbsp Chopped Thyme
- 2 Tbsp Chopped Rosemary
- 2 Free-Range Eggs
- 50Ml/2Fl Oz Cold Water
- 200G/7Oz Pasta Type '00' Flour, Plus Extra For Dusting (Available From Most Supermarkets And Delicatessens)
- 1.6Kg/3Lb 8Oz Free-Range Chicken, Legs And Wings Removed (Reserve The Legs And Wings For Use In Another Recipe Of Your Choice)
- 1 Sprig Rosemary
- 1 Sprig Thyme
- 1/2 Lemon
- 1/2 Head Garlic
- Freshly Ground Black Pepper
- 10G/ 1/2Oz Butter
- 10G/ 1/2Oz Butter
- 1 Shallot, Finely Chopped
- 75G/3Oz Fresh Peas, Out Of Their Pods
- 75G/3Oz Fresh Broad Beans, Out Of Their Pods, Outer Membranes Removed
- 50G/2Oz Mousseron Mushrooms, Cleaned
- 110Ml/4Fl Oz Sauternes Wine
- 50Ml/2Fl Oz Chardonnay Vinegar
- 175Ml/6Fl Oz Chicken Stock
- 1 Tbsp Creme Fraiche
- Salt And Freshly Ground Black Pepper
- 2 Tbsp Roughly Chopped Chervil
Directions
- Preheat oven to 375
- Mix all ingredients together and refrigerate till needed.
- Mix the flour and salt together, add to the flour mixture, gradually pour in the eggs to make a thick paste, stir for 1 minute. Cover and refrigerate until ready to cook.
- Put the chicken legs in the oven for 20 minutes. At the 30 minute mark remove from the oven and let stand.
- Heat a saute pan with 2tbs butter and saute the chicken legs for a couple minutes on each side. Set aside.
- Remove the chicken to a baking tray and let rest for 10 minutes.
- Turn heat down to 375, add butter to the pan and continue to cook for another 5 minutes, allowing it to melt but still a bit crunchy.
- Add the shallots, peas, beans, and mousseron and continue to cook until vegetables begin to wilt.
- Turn down to medium heat, add the wine, vinegar and chicken stock. Bring to a boil and cook for another 30 seconds, turn off heat, add creme fraiche, whisk to combine.
- Season with salt and pepper.
- Garnish with chervil and serve with chicken gravy
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