1. In a deep pan melt the butter and fry the chicken till browned all over. 2. Pour in the sherry and flambe the chicken, when the flames die out remove the chicken from the pan and set aside. 3. Add the onions and carrots to the pot and sweat them over low heat, with the pot covered, cook till they are tender. 4. Place the chicken on top of the onions, add the red wine, stock, bouquet garni and tomato puree. Stir well cover the the pot, bring it to the boil, reduce the heat and cook till the chicken is cooked. 5. Remove the chicken and strain the juices into a small pan, thicken with the cornflower mixed with water, boil. 6. Pour the sauce over the chicken. 7. Serve with roasted vegetables (potatoes/parsnips ) and a green vegetable. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
