Chicken in white wine sauce

Name: Chicken in white wine sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 200 ml White wine; 2 Rocks Leek; 350 g Carrots; 150 g Mushrooms; 1/4 l clear chicken stock (instant); 1 TABLESPOON Cornstarch; 1 collar Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
200 ml White wine
2 Rocks Leek
350 g Carrots
150 g Mushrooms
1/4 l clear chicken stock (instant)
1 TABLESPOON Cornstarch
1 collar Parsley

Directions

1
Divide the chicken into 8-10 portion pieces, wash and pat dry. Season with salt and pepper. Heat oil in a casserole dish. Fry the chicken pieces on all sides while turning. Add wine and braise for about 15 minutes.
2
Clean and wash the leek. Peel carrots. Cut carrots and leek into pieces. Clean, wash and possibly halve the mushrooms. Add the carrots and leek to the chicken, pour on the soup and cook for about 15 minutes. Add mushrooms and cook for another 5 minutes. Season to taste with salt and pepper. Mix starch and some cold water and stir in. Bring to the boil once.
3
Add the carrots and leek to the chicken, pour on the soup and cook for about 15 minutes. Add mushrooms and cook for another 5 minutes. Season to taste with salt and pepper. Mix starch and some cold water and stir in. Bring to the boil once. Wash the parsley, dab dry, chop and sprinkle on top
4
Crockery: cherry