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Recipe for :

Chicken with Autumn Vegetables

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


2 Tblsp. unsalted butter
4 bacon slices cut into 1/2 inch dice
1 whole chicken, about 4 lbs. cut into 10 pieces
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 parsley (Italian)

  • Melt 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.
  • Increase 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.
  • Add 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.
  • Place 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.
  • Strain the liquid and pour it back into the pan. Discard the solids.
  • Add the parsnips, carrots, turnip and rutabaga, cover and cook until the vegetables are tender, about 15 minutes.
  • With 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. Skim.
  • In 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.
  • To 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 and serve.

Serves 4

Shirley Cline