26 July 2010

Annie, get your gun...

...and go bag yourself a chicken?  Nah, nobody needs to go shoot themselves a chook, not these day (just check out the deli and/or freezer section of the local supy).  Of course, if that's your cup of tea, then who am I to try to dissuade you (I mean heck, you've got a gun!). 

I spent the weekend visiting family which, as I've commented before, is always great - especcially from the food point of view.  Lots of new recipes to look through and new dishes to try.  This weekend continued the theme that seems to have settled in this winter - chicken.  To be precise, chicken, bacon and white wine.  Any complaints?  HELLZ no! 

This is sort of a chicken casserole, but with a sauce rather than a casseroley-liquid (by this I mean there's not as much liquid as one might expect from a trad casserole).  I'm going to be making this again later in the week (Annie cooked it this weekend, not me - I just observed carefully) and will add mushrooms to the mix.  Nom nom nom.  Right, here we go... 

4 chicken breasts
1 onion, finely chopped
1/2 cup chopped bacon (I've picked up a packet of bacon ends from the meat section)
1/2 mushrooms
1 cup white wine
1 cup chicken stock (liquid stock tastes better here than powdered)
about 1 tbsp cornflour (maybe less)

  1. Preheat oven to 180 degrees celcius.
  2. Coat chicken in flour, brown in pan, remove (to casserole dish).
  3. Cook onion, bacon, mushrooms in pan, remove (to casserole).
  4. Deglaze pan with wine, stir in stock and thicken with cornflour - sift cornflour in and whisk in small batches, so you don't end up with nasty lumps.  Pour sauce into casserole
    and bake in oven until ready (about an hour - hour and a half).  If the dish is ready before you are simply cover with foil and keep warm. 
  5. Serve with roasted/steamed veges and/or green salad with grated parmasan and balsamic. 

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