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Chicken and White Wine
The finest continental style chicken, flambéed with brandy, finished with a creamy sauce and served with potato gnocchi and delicious mushrooms.
Preparation
45 min
Portion for
6
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Start by melting the butter in a small saucepan.
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Season the chicken pieces with nutmeg and fry with melted butter until golden brown.
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Pour the Armagnac and flambé the chicken.
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Add finely chopped onion and garlic, deglaze with white wine and stir in one spoonful of Vegeta universal.
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Cover and cook on low heat for about 30 minutes, adding a little water as needed.
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While the chicken cooks, bring a large pot of salted water to boil and cook gnocchi until they float.
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Slice the mushrooms and stir fry them with a little oil in a hot skillet. Season with salt and pepper.
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Garnish with chopped fresh parsley.
Advice
Mix the flour, cream and egg yolk and add to the sauce shortly before it is done for a rich velvety sauce.
Serving
Arrange chicken, fried mushrooms and boiled potato gnocchi on a platter or individual serving plates, and serve.
