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Chicken with white wine
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Chef :
Gary WaiteChicken with white wine
A IMP ( International Masters of Publisher's) Recipe Card Recipe. Did not have any Creme Fraiche so I used 6 tablespoons measurement spoon of Liquid Double Cream instead - gave the lowest hob simmer with the Wok Lid on for 5 minutes at the end of cooking time . I served the dish with 2 shop bought Bagels
Ingredient
Food ration :
1 personCooking time :
40 min.
3 tablespoons
olive oil
Bunch
flat-leaf Parsley
Cooking instructions
* Step 1
Cut the bacon into strips. Peel the onions and leave whole. Heat the oil in a deep frying pan and add the bacon and onions. Cook for 5 minutes over a high heat, stirring frequently. Remove the bacon and onions from the pan
* Step 2
Add the chicken portions to the pan and fry for 8 minutes on each side, or until golden. Season with salt and pepper. Return the bacon and onions to the pan. Sprinkle over the nutmeg
* Step 3
Add the white wine to the pan. Cook for 2 minutes, then cover. Simmer for 20 minutes, stirring occasionally. Meanwhile, wash the Parsley and pat dry. Snip with a pair of scissors
* Step 4
Gently stir the creme fraiche into the pan. Cook for another 5 minutes over a low heat. Transfer to warmed plates (do not put the Dinner Plate on the heat of the hob stove) and sprinkle over the parsley
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