Chicken in White Wine with Mushrooms and Grapes

​

Serves: 4

Preparation:  20 minutes

Cooking Time:  45 minutes

Category: Meat / Poultry

Plan:  Can be prepared in advance, refrigerated or frozen

Difficulty:  Easy

Course: Main

Cuisine: French

 
This is a delicious and relatively easy dish to prepare and ideal for entertaining as it can be prepared and partially cooked in advance, leaving plenty of time to enjoy being with your guests.

 

Although this could be baked in the oven, I find that cooking the entire dish on the hob

works even better.

A last minute luxurious addition should be the grapes, halved just before serving.

This preserves the crispy, tangy texture.
 
 

 

 

Utensils

 

• One sauté pan

• One large slotted spoon

• Chopping Board

• Sharp knife

• Bowl for discarded peelings

• Colander for prepared mushrooms

• Bowl for grapes

 

Ingredients

 

• 4 good sized chicken thighs

• 2 large Spanish onions, chopped

• 1 large pack of button mushrooms, sliced

• 1 tablespoon of dried mixed herbs, or use a handful of fresh French Tarragon (or one tablespoon dried)

• 2-3 tbs olive oil and knob of butter (optional)

• 1 large glass of white wine

• Small carton of Double Cream / Vegan cream or Sour Cream

• 1 chicken stock cube

• Boiling water

• Sea Salt and Black Pepper

• Thickening granules

• Green grapes, washed, patted dry and halved (optional)

To Garnish:

 

• Chopped fresh parsley

 

 

 

Method
 

1.     Pre-heat oven to 180F or you might prefer to cook the dish on the hob.
    

2.     Put 2-3 tablespoons of olive oil into heavy pan and fry the chicken on both sides, seasoning before you turn each piece over, then when golden, drain and set aside.
    

3.     Into the juices, add the onion and fry/steam with the lid on until soft and turning a soft golden colour.
    

4.     Add the chopped mushrooms and stir well.  I always like to add some butter for richness of flavour.
    

5.     Add the white wine and crumble in a chicken stock cube.   Stir well.
    

6.     Place the chicken pieces back and mix with the vegetables, top up with a little hot water and simmer in the oven for about 15 - 20 minutes.
    

7.     If you are preparing this dish in advance - remove from the heat, cool, cover and refrigerate until the next day.
    

8.     Re-heat the dish until gently bubbling through and allow for the chicken to warm through thoroughly.
    

9.     Just before serving, add some thickening granules and then pour in the double cream and stir well - about half a pot may be enough (and if using, add the grapes).
    

10.    I serve this with baby Jersey Royals tossed in butter and freshly chopped parsley and a medley of vegetables including lightly steamed spiralised courgettes.   If in season, new English asparagus goes perfectly with this dish.