Chicken in Wine

The photograph and original recipe are from A Saucy Kitchen.

Ingredients

1 tablespoon oil

3 chicken breasts cut into quarters

8 slices  of bacon, chopped

2 fat cloves garlic, minced

300ml  wine

1 stock pot (concentrated stock)
1 bay leaf
dried mixed herbs

200g small or chopped carrots

200g broccoli

knob of butter
3 small leeks, sliced

Method
Heat the oil in a large skillet. Sear the chicken in the oil. Brown for about 5 minutes, flip and sear the other side. Push the chicken to the side and fry the chopped bacon. Add the garlic and cook for 2 minutes.

Deglaze the skillet with the white wine. Stir in the stock pot and dissolve. Bring to a simmer and cover. Simmer for about 20 minutes.

Add the carrots and broccoli and simmer for another 10 minutes. Check you have enough liquid in the skillet. If not, add water.

Saute the leeks in a frying pan with a knob of butter. Once softened and slightly caramelized, add the leeks to the chicken. Stir them in and leave the chicken uncovered for about 5 minutes.

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The dish was served with mashed potatoes, and was proclaimed to be excellent. The family would like this dish to appear on the menu frequently.

We shall try in next time with red wine instead of white.