with Autumn Vegetables
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
Tblsp. unsalted butter
4 bacon slices cut into 1/2 inch dice
1 whole chicken, about 4 lbs. cut into 10
Salt and freshly ground black pepper
4 cups dry white wine, such as Sauvignon Blanc
3 garlic cloves, minced
2 bay leaves
1/2 tsp. chopped fresh thyme
6 parsley sprigs, tied together
2 parsnips, peeled and cut into 1 inch lengths
2 carrots, peeled and cut into 1 inch lengths
1 medium turnip, peeled and cut into 8 wedges
2 Tblsp. flour
1 Tblsp. coarsely chopped fresh flat leaf
1 tablespoon butter in a large heavy casserole
over medium heat. Add the bacon and cook until
light golden about 10 minutes. Remove with
a slotted spoon and set aside.
the heat to medium high. In the same pan,
add the chicken in a single layer with space
between and cook until light golden on each
side, 10 minutes. Remove the white meat.
the bacon and mix well. Increase the heat
to high and add the wine, stock, garlic, bay
leaves, thyme and parsley. Bring to a boil,
reduce the heat to low and simmer covered
for 15 minutes.
the white meat back in the pan and continue
to cook until the chicken is done 5 - 10 minutes.
Remove the chicken from the pan with tongs
and set aside, covered with foil to keep warm.
the liquid and pour it back into the pan.
Discard the solids.
the parsnips, carrots, turnip and rutabaga,
cover and cook until the vegetables are tender,
about 15 minutes.
a slotted spoon, remove the vegetables from
the pan. Increase the heat to high and reduce
the broth until 3 cups remain 5 - 8 minutes.
a small bowl, mash together the flour and
remaining 1 tablespoon of the butter with
a fork. Bring the liquid to a boil and with
a whisk, mix the flour and butter into the
liquid simmering until the liquid thickens
and coats a spoon lightly 2 - 3 minutes.
serve, heat the sauce over medium high heat
until it is hot. Add the chicken and vegetables
and heat through 3 - 4 minutes. Place the
vegetables and chicken on a platter and drizzle
the sauce over the top. Garnish with parsley