French chicken with thyme, white wine and mushrooms
4 servings
80 minutes
French-style chicken with thyme, white wine, and mushrooms is a refined dish of French cuisine that embodies its main traditions: tenderness, aroma, and harmony of flavors. The recipe's roots trace back to rural France where locals skillfully combined available ingredients to create culinary masterpieces. The fried chickens acquire an appetizing golden crust and are then simmered in white wine and fragrant thyme, absorbing the noble notes of herbs and spices. The mushroom-based sauce with onions and butter adds velvetiness and depth of flavor, making the meat incredibly juicy. This dish pairs perfectly with a crispy baguette and a glass of white wine, creating an atmosphere of a cozy French dinner. Gourmets will appreciate its sophistication while home cooking enthusiasts will enjoy its simplicity.
1
Place the chicks in a deep skillet and fry until golden brown.
- Poussin (young chicken): 2 pieces
2
Pour water halfway up the meat, add salt, place thyme, cover with a lid, and simmer for 40-50 minutes.
- Salt: pinch
- Fresh thyme: 1 bunch
3
Then remove and pour the broth into a separate container.
4
Heat butter in a saucepan, add chopped onion, sauté for 3-4 minutes, add mushrooms and garlic, a little salt and pepper.
- Butter: 3 tablespoons
- Onion: 2 pieces
- Button mushrooms: 200 g
- Garlic: 3 cloves
- Salt: pinch
- Ground black pepper: pinch
5
Sift the flour directly into the saucepan, mix it, and pour in the wine.
- Wheat flour: 2 tablespoons
- Dry white wine: 200 ml
6
Bring to a boil and pour in 400 ml of broth.
7
Place the chickens in this sauce and heat under a lid for another 15-20 minutes (don't forget to pour the sauce directly into the bodies so that the meat absorbs the aromas from the inside).
- Poussin (young chicken): 2 pieces
8
Garnish with parsley and serve with baguette and white wine.
