in Recipes

Braised chicken with bay leaves

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Ingredients for 4 servings:

  • 1 chicken(s)
  • 150 g ham (Serrano)
  • 4 carnations
  • 6 bay leaves, fresh
  • 2 tbsp clarified butter
  • 250 ml white wine
  • 4 tbsp crème fraîche
  • 2 tbsp parsley, chopped
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the poultry, pat dry, halve, and rub all over with salt and pepper. Cut the ham into strips. Place 100g of ham with the cloves and bay leaves in a roasting tin greased with clarified butter. Place the poultry halves skin-side down on top and cover with the remaining ham. Pour in the wine, cover the roasting tin and place it on the bottom shelf of a cold oven. Braise the chicken at 200°C for about 60 minutes. Remove the poultry from the roasting tin and keep warm, or brown it in the oven using top heat. Strain the liquid through a sieve, remove any excess fat, and bring to a boil. Stir in the crème fraîche and chopped parsley. Serve with potato wedges.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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