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| Ingredients: |
3 1/2 lb chicken, cleaned, cut into 8 pieces and skinned
1 tbsp butter
1 tbsp oil
2 dry shallots, finely chopped
1 onion, quartered
1 lb fresh mushrooms, cleaned and halved |
2 cups dry red wine
1/2 cup heavy cream
1 tsp cornstarch
3 tbsp cold water
1 tbsp freshly chopped parsley
salt and pepper
Tabasco sauce |
| Cooking Instructions: |
1) Season chicken pieces. Heat butter and oil in a skillet over a medium heat. Add chicken and cook for 15 minutes, turning pieces over once.
2) Add shallots, onion, mushrooms and season well. Cook for another 6-7 minutes, then remove chicken from pan and keep hot.
3) Add wine to skillet and bring to a boil. Cook for 5-6 minutes. Mix in cream and reduce heat to medium. Cook for 5 minutes.
4) Mix cornstarch with cold water and stir into the sauce until well incorporated. Cook for 1 minute over a low heat. Season with Tabasco sauce to taste and sprinkle with parsley.
5) Serve over the chicken. |
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