Chicken, Chanteclair
- Chicken
- Claret wine
- Chopped carrots
- Shallots, minced
- Celery, minced
- Garlic
- Salt and pepper
- Butter
- Julienne bacon
- Dried mushrooms
Marinate a disjointed chicken in claret wine with some chopped carrots, minced shallots, minced celery and a little garlic for 24 hours. Then drain the chicken, season it well with pepper and salt and saute and sizzle in butter until brown, adding some julienne bacon and soaked, dried mushrooms. Add the wine in which the chicken was marinate and simmer until tender. Serve with tarragon leaves sprinkled over the chicken.
Submitted by Jun 6, 2009
15 min
30 min
45 min