Chicken with the forest sauce with white wine and mushrooms
Ingredients / for 6 people
– 6 chicken legs
– 100 gr smoked bacon
– 1 onion
– 100 gr mushrooms (dried ceps and rehydrated for me)
– 50 cl thick cream
– 1 tablespoon mustard
– 10 cl white wine
– 5 sprigs of rosemary
– olive oil
– salt and pepper
Clean and detail the sliced mushrooms. Peel and slice the onion. Put the chicken pieces in a pan and brown over medium heat with olive oil salt and pepper. Remove them and reserve.
Fry the onion and bacon in the pan. Put the chicken, the white wine, 3/4 rosemary. Season with salt and pepper and cook for 20 minutes.
Add the mushrooms let them come back 10 minutes.
Finally add the cream that you have mixed with the mustard spoon and mix. The sauce must color,
simmer for 10 minutes over low heat, stirring occasionally, until thickened.
Rectify the seasoning and serve hot.
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