A filling and tasty dish, Poulet aux Champignons (poo-lay oh sham-peen-yon) is also very decorative. Serve with pilaff for a scrumptious meal.
3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 garlic clove, crushed
1 X 5 lb. chicken, cut into serving pieces
1 oz. butter
1 lb. mushrooms, wiped clean and sliced
10 fl. oz. chicken stock
10 fl. oz. dry white wine
1 teaspoon chopped fresh thyme or
½ teaspoon dried thyme
½ teaspoon salt teaspoqn white pepper
1 bay leaf
2 tablespoons cornflour dissolved in
6 tablespoons water
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and chicken pieces to the pan. Cook, turning the chicken pieces frequently, for 8 to 10 minutes or until they are evenly browned.
With a slotted spoon, remove the chicken pieces, onion and garlic from the pan and set them aside on a plate. Pour off all the oil from the frying-pan.
Return the frying-pan to high heat and add the 1 ounce of butter. When the foam subsides, add the mushrooms. Cook them, stirring constantly, for 3 minutes. Remove the pan from the heat and set aside.
In a large flameproof casserole, heat the stock, wine, thyme, salt, pepper and bay leaf over moderate heat. Stir in the cornflour mixture. Cook, stirring constantly, until the mixture begins to thicken. Return the chicken, onion, garlic and mushrooms with the cooking juices to the casserole. Stir well. Reduce the heat to low, cover the casserole and simmer for 20 to 25 minutes or until the chicken is tender.
Remove the casserole from the heat and serve at once.