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6
Easy
1 hr 15
By Joanne Harris and Fran Warde
Published 2005
This traditional dish relies on the quality of its ingredients. Free-range chickens are the best, locally bred and fed on corn.
Heat the butter and oil in a flameproof casserole and cook the chicken pieces (a few at a time) on each side until browned. Remove from the casserole and put aside. Add the shallots, garlic and sliced mushrooms to the pot and cook over a low heat for 8 minutes, then sprinkle in the flour and mix well so that it absorbs the oil. Slowly add a little wine, stirring constantly until blended. Repeat