The wine is an essential ingredient in this recipe, so don’t put any wine in the casserole that you wouldn’t put on the table. You don’t have to spend a lot of money either, there are good wines at a reasonable price, you have to use a good wine to get a rich sauce and this recipe deserves it.
Productos con los que prepararla
Ingredients
- 100 g bacon sticks
- 1 leek
- 1 carrot
- 1 spring onion
- 30 ml olive oil
- 800 g chopped free-range chicken
- 100 ml water
- 60 ml sherry
- 1 small glass of concentrated chicken stock
- 300 ml red wine
- 200 g fresh mushrooms
- Salt to taste
- Ground black pepper to taste
Instructions
- Slice the washed and peeled carrots and leeks in a food processor. Set aside.
- Replace the processor with a blade. Add the quartered spring onions and programme 10 seconds on speed 6. Set aside.
- exchange the leaf for the scoop. Add 30 g olive oil and the bacon in pieces. Programme 5 minutes at 120 degrees speed 1.
- Remove the bacon with a spoon, leaving the oil in the jar. Add the spring onion, carrot and leek. Sprinkle with a little salt and programme 10 minutes at 100 degrees on speed 1.
- While everything is frying, season the chicken pieces with salt and pepper and turn them in flour.
- Place the chicken in the jar. Programme 10 minutes at 100 degrees speed 1.
- remove the scoop, leaving no utensils behind, add the 300 g red wine, the small glass of concentrated chicken stock, the 100 g water and the sherry and programme 60 minutes at 100 degrees, speed 1.
- Now add the mushrooms and the reserved bacon. Programme 30 minutes at 100 degrees speed 1.
- Serve with white rice or chips.