“Mousseux” (sparkling wine) is the star of this classic chicken dish, slow-cooked to perfection in a Le Creuset Signature Round Casserole. It creates deep and richly rewarding flavours in both the chicken and the sauce.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 whole chicken, cut in 8 pieces (breasts split in two)
- 750ml sparkling wine
- 1L chicken stock, optional
- 225g red pearl onions, peeled
- 5 parsnips, cubed
- 115g bacon, sliced
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 ½ Tbsp chopped fresh dill
- 4 Tbsp crème fraiche
- Salt and pepper
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Method
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1Place the bacon in a Le Creuset 26cm Signature Soup Pot over medium heat and cook until browned. Drain the excess fat and set the cooked bacon aside.
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2Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan.
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3Add the parsnips and onions to the casserole. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bottom of the pan. If you would like a saucier dish, add 1L of chicken stock to the sparkling wine. Add the bay leaf and thyme, and bring to a boil.
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4Return the chicken thighs and legs to the casserole. Cover and reduce the heat to a low simmer. Cook for 1 hour. Return the breast pieces, along with the bacon to the casserole, cover and cook for an additional 40 minutes.
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5Remove the chicken pieces for the casserole and place them on a warm platter. Discard the bay leaf and thyme stems. Bring to the sauce to a boil for 2 or 3 minutes, to reduce. Turn off the heat and swirl in the crème fraiche and half of the dill. Season with salt and pepper to taste.
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6Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill.
