Chicken Recipes

CHICKEN IN GREEN SAUCE

Slow, gentle cooking makes the chicken succulent and tender.

INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
4 chicken portions
1 small onion, finely chopped
2/3 cup medium dry white wine
2/3 cup homemade or canned chicken stock
6 ounces watercress
2 thyme sprigs and 2 tarragon sprigs
2/3 cup heavy cream
salt and black pepper
watercress leaves, to garnish

SERVES 4

1. Heat the butter and oil in a heavy shallow pan, then brown the chicken evenly. Transfer the chicken to a plate, using a slotted spoon, and keep warm in the oven.

2. Add the onion to the cooking juices in the pan and cook until softened but not colored.

3. Stir in the wine, boil for 2—3 minutes, then add the stock and bring to a boil. Return the chicken to the pan, cover tightly and cook very gently for about 30 minutes, until the chicken juices run clear. Then transfer the chicken to a warm dish, cover the dish and keep warm.

4. Boil the cooking juices hard until reduced to about 4 tablespoons. Add the leaves from the watercress and herbs to the pan with the cream and simmer over medium heat until the sauce has thickened slightly.

5. Return the cooked chicken to the casserole, season and heat through for a few minutes. Garnish with watercress leaves before serving.