Cidrerie du Minot

Chicken mediterranean style with La Bolée du Minot

(serves 6)

Prep time : 25 minutes

Cooking : 1 hour

Chicken mediterranean style with La Bolée du Minot

Ingredients:

 

8 fresh Italian tomatoes, blanched, peeled and diced

OR 2 cans of 796 ml (28 oz) diced tomatoes

1 chicken, cut into pieces

Flour with a light touch of salt & pepper

60 ml (1/4 cup) olive oil

6 garlic cloves thinly sliced

1 large onion, thinly sliced

1 finely diced green pepper

1 finely diced red pepper

24 small  Paris mushrooms, cleaned

1 bay leaf

60 ml (1/4 cup) fresh basil, minced

250 ml (1 cup) La Bolée du Minot Cider

Freshly ground pepper and salt

 

 

Preparation

 

Preheat oven to 180 ºC (350 ºF).

Flour each piece of chicken. In a large skillet, heat oil over medium heat and roast chicken on each side. Remove from heat and reserve.

Brown mushrooms in pan, add onion and let them caramelized lightly. Add garlic, and peppers mix well.  Add tomatoes, cider, bay leaf and chicken pieces. Season with salt and pepper.

Cover and cook in oven for 45 minutes to 1 hour.

Serve chicken and mushrooms with its sauce.   Garnish with basil leaves

 


Recipe:  Richard Bizier

Food styling & Photography: Roch Nadeau

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