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Ingredients
- 6 to 8 pieces chicken leg and thigh
- 3 tablespoon extra virgin olive oil
- 2Â medium chopped onions
- 2Â carrots cut into small pieces
- 2Â small stalks celery chopped
- 10 ounces mushrooms (300 grams)
- 2Â cloves fresh garlic chopped
- 1 cup white wine (240 ml)
- 1Â sprig of fresh rosemary
- 1/2Â water or chicken stock
- Salt and pepper to taste
Instructions
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Step#1- Rinse, dry chicken pieces, and trim any excess fat. Rub salt and pepper on each piece.
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Step#2- In a large sauté pan with your oil put the heat on medium-high. When the oil is hot start adding the chicken skin down and let it seer.
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Step#3- Turn to seer on both sides.
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Step#4- Add your onions, celery, and stir.
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Step#5- Now add the garlic. till the bottom caramelize a bit.
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Step#6- Add the carrots, once the vegetables are well sautéed pour the wine in.
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Step#7- Let it evaporate and add mushrooms with water or chicken stock.
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Step#8- Remove needles from Rosemary sprigs and add them.
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Step#9- Place a cover on and let it cook for 45 minutes to an hour.
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Step#10- If it’s a bit watery, then for five minutes higher your flame and leave it uncovered. Be careful not to burn it.
Excellent with white rice!
Enjoy!
