Burgundy Chicken

By corlear

Poulet de Bourgogne

Ingredients

• 3 1/2 - 4 pound chicken
• 2 tablespoons butter
• 2 1/2 tablespoons oil
• 1 tablespoon flour
• 1 1/4 cups white Burgundy
• 4 shallots, finely chopped
• 1 lemon rind, finely grated
• salt
• pepper

Details

Servings 5

Preparation

Step 1

Have the chicken divided into pieces. Heat the butter and oil in a heavy pan and brown the chicken on all sides. Sprinkle with flour and stir with a wooden spoon until the flour disappears.

Heat the wine and add to the chicken. Add the shallots and season with salt and pepper. Cover and cook gently for 45 minutes.

Just before serving, taste the sauce for seasoning and add the rind of a lemon, finely grated.