Dinner for Jo and Harvey - Main - Chicken in White Wine Sauce

This is a great french casserole style dish. I served it with rice, sauteed peas and baked potatoes for this dinner (it was a week night so for time reasons I skipped the entree and made up for it with 3 sides with the main).

Ingredients

-          50 gm button mushrooms

-          2 tbsp hazelnuts

-          2 chicken breasts

-          8 chicken lovely legs

-           (2/3 cup) seasoned plain flour

-          40 gm butter, coarsely chopped

-          1 onion, thinly sliced

-          1  carrot, thinly sliced

-          1 celery stalk, thinly sliced

-          4  garlic cloves, lightly crushed

-          150 ml dry pinot gricio and the more yellow the better for this recipe

-          100 ml pouring cream

Method

1.       Dust chicken in seasoned flour, shake off excess, add to pan, seal on all sides until golden (6-8 minutes), remove and place in slow cooker set aside.

2.       Add butter, add vegetables and garlic, stir occasionally until tender (5-6 minutes).

3.       Add 2 tbsp raw hazelnut kernels

4.       Add 2 cups white wine (dry pinot gricio)

5.       Add 1 cup chicken stock

6.       Bring pan to the boil

7.       Pour vegetable/hazelnut/wine/stock mix into slow cooker. Cook for several hours

8.       Remove vegetables (discard), and put the liquid into a saucepan

9.       Put chicken in a casserole dish and put a lid over it to keep warm

10.   Bring the saucepan to the boil and reduce by two-thirds (2-3 minutes), add cream and mushrooms, gently simmer for 10 minutes.

11.   Cover with a lid, turn off the heat, and stand for 10 minutes.

12.   Pour sauce over chicken

13.   Serve