Total Time60mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Whole chicken1.5 kg
Extra virgin olive oil2 tablespoons
Large onion1
Carrots2
Celery stalks2
Dry white wine200 ml
Chicken stock250 ml
Fresh thyme2 sprigs
Bay leaf1 leaf
Double cream100 ml
Salt
Pepper
Instructions
1
Preheat a large casserole dish and add the olive oil.
2
Brown the whole chicken on all sides until golden, then set it aside.
3
In the same casserole, add the chopped onion, sliced carrots, and diced celery. Sauté until the vegetables are soft.
4
Pour in the dry white wine and let it reduce for a few minutes.
5
Return the chicken to the casserole, add the chicken stock, sprigs of thyme, and the bay leaf.
6
Cover and let it simmer gently for about 45 minutes, until the chicken is very tender.
7
Add the double cream, season with salt and pepper to taste, and stir well.
8
Serve hot, perhaps accompanied by rustic bread to soak up the sauce.