Chicken stewed with white wine and spices

Overview

French cuisine with some Taiwanese flavors may not be so high-end, but it is more down-to-earth. The focus is that it is rich and delicious! The pots are by Lu Bao Clay Pot Lexiang double-layer stew pot. The pictures are by Taiwan Delicious Magazine

Tags

• hot dishes
• home cooking
• celery
• chicken legs
• corn
• garlic
• king oyster mushroom
• liquor
• mushroom
• mushrooms
• onions
• potatoes
• salt
• thyme
• unsalted butter
• willow pine mushroom
• carrot
• pepper
• peppercorns

Ingredients

Steps

1. 1 Mix ingredients A evenly and marinate for 10-15 minutes.

   

2. 2 Put butter in a clay pot, fry the chicken in step 1 over low heat until golden brown on both sides, remove from the pot and set aside.

   

3. 3 Use the chicken oil in the pot to sauté the garlic and onions until golden brown, then add other ingredients B and the chicken from step 2 in sequence.

   

4. 4 Pour in the white wine, bring to a boil over high heat, then reduce to low heat and simmer with a double cover for 30 minutes. Add salt and pepper to taste.