1 md Chicken; jointed into 8
-pieces
1 ts Plain flour
2 oz Butter (75 g)
1 Onion; finely chopped
1 cl Garlic; finely chopped
5 tb Madeira
18 oz Chicken stock (500 ml)
7 oz Double cream (200 ml)
4 Fresh thyme sprigs; leaves
-only; chopped
9 oz Chestnut mushrooms (250 g);
-cut into quarters
3 oz Chanterelle mushrooms (100
-g); cleaned
2 tb Fresh flatleaf parsley;
-roughly chopped
Sea salt and freshly ground
-black pepper
For the casserole, season the chicken pieces with salt and freshly
ground black pepper, then dredge them in the flour to coat.
Heat two-thirds of the butter in a frying pan over a medium heat. When
foaming, add the chicken pieces, in batches if necessary, and fry for
2-3 minutes, or until golden-brown on each side. (Do not overcrowd
the pan.) Remove the chicken pieces from the pan and transfer to a
casserole or a large heavy-based saucepan.
Place the casserole over a medium heat. Add the onion, garlic,
Madeira, chicken stock, cream, and thyme, stir well and bring the
mixture to the boil. Reduce the heat until the mixture is simmering,
then simmer for 12-15 minutes.
Stir in the mushrooms and continue to simmer for a further 12-15
minutes, or until the chicken pieces are cooked through and the sauce
has thickened slightly. (The chicken is cooked through when the
juices run clear when pierced in the thickest part with a knife, and
no trace of pink remains.) Season, to taste, with salt and freshly
ground black pepper, then stir in the remaining butter and the
parsley.
