Farmhouse chicken stew with champagne and Ribeiro Frio boleto mushrooms
Verdelho or Medium Dry Madeira Wine
Serves 4
Preparation time: 2 hours
Ingredients:
Chicken
2 2 Free range chickens (2.5 kg)
100 gr butter
200 gr chopped onion
40 gr boleto mushrooms
500 ml champagne
1000 ml single cream
Kebab of seasonal vegetables:
250 gr early carrots or
250 gr baby turnip or
350 gr shallots or
350 gr roast potatoes with garlic and savoury or
300 gr baby corn cobs
Bread dough (makes 500g)
400 gr flour
150 gr cold water
50 gr coarse salt
1 egg for glaze
Method:
Cut the two raw chickens into two breasts and four joints (ask the butcher to do this) with only the upper bones remaining. Season with salt and pepper and fry in butter until the pieces are golden but still half raw. Remove the chicken pieces and in the same frying pan add the chopped onion and thinly sliced mushrooms and cook them in the champagne until it evaporates. Then add the cream and the chicken legs. Stew for 45 minutes, then add the breasts and stew again for a further 15 minutes, still on a low heat to avoid burning. Put the chicken pieces in an oven dish, cover with the sauce and put on the lid. To seal the dish make a bread dough to go round the edge of the lid. Cook in the oven for 20 minutes at 190º. Serve with vegetable kebabs.
Chef Benoît Sinthon
Restaurant Il Gallo d’Oro
Hotel The Cliff Bay