833
Video
Ingredients
- 6 to 8 pieces chicken leg and thigh
- 3 tablespoon extra virgin olive oil
- 2 medium chopped onions
- 2 carrots cut into small pieces
- 2 small stalks celery chopped
- 10 ounces mushrooms (300 grams)
- 2 cloves fresh garlic chopped
- 1 cup white wine (240 ml)
- 1 sprig of fresh rosemary
- 1/2 water or chicken stock
- Salt and pepper to taste
Instructions
-
Step#1- Rinse, dry chicken pieces, and trim any excess fat. Rub salt and pepper on each piece.
-
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.
-
Step#3- Turn to seer on both sides.
-
Step#4- Add your onions, celery, and stir.
-
Step#5- Now add the garlic. till the bottom caramelize a bit.
-
Step#6- Add the carrots, once the vegetables are well sautéed pour the wine in.
-
Step#7- Let it evaporate and add mushrooms with water or chicken stock.
-
Step#8- Remove needles from Rosemary sprigs and add them.
-
Step#9- Place a cover on and let it cook for 45 minutes to an hour.
-
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!
