Chicken, mushrooms and white wine !

Here a very good and easy recipe to share with you, friends ! 

• For a chicken with 10 legs ...
• 2 onions
• 2 cloves of garlic
• 2 bay leafs
• 200 grammes of mushroom (here, canned mushroom)
• 1 bottle (75 cl) of white wine
• Some olive oil
• Some herbes de Provence (or some thyme, oregano and dry rosemary)
• 1 big tablespoon of cornstarch.

Step 1 : 

As always, begin by making onions brown in olive oil.

Step 2 : 

When they become transparent, let brown the chicken legs for 10 minutes.

Step 3 : 

Pour white wine, garlic (just exploded, no need to cut it), herbs and leafs.

Step 4 :

Take one ladle of sauce in a small bowl and stir with a large tablespoon of cornstarch.

Step 5 :

Pour the mixture in the dish and finally, let it cook without lid, on a low fire for 30 minutes. 

Bon appétit ! 

Recapitulative : 

• For a chicken with 10 legs ...
• 2 onions
• 2 cloves of garlic
• 2 bay leafs
• 200 grammes of mushroom
• 1 bottle (75 cl) of white wine
• Some olive oil
• Some herbes de Provence (or some thyme, oregano and dry rosemary)
• 1 big tablespoon of cornstarch.

Begin by making onions brown in olive oil.

When they become transparent, let brown the chicken legs for 10 minutes.

Pour white wine, garlic (just exploded, no need to cut it), herbs and leafs.

Take one ladle of sauce in a small bowl and stir with a large tablespoon of cornstarch.

Pour the mixture in the dish and finally, let it cook without lid, on a low fire for 30 minutes. 

Ali Baba and the 40 cloves of garlic : the recipe !

And here's the recipe of a chicken, that we're going to call Ali Baba and his 40 cloves of garlic. 

Just because we need a lot of garlics and I thought this title would be fine. 

You'll need : 

• Pieces of chicken (legs go well), as much as you want.
• 40 cloves of garlic (or so)
• 1 onion
• 1 cup of white wine
• Dry thyme
• Olive oil, salt and pepper
• One pan who can go on fire and in oven. Or as me, two pans.

Your oven must be preheated at 180°C (350°F / Th 6)

Step 1 : 

For once, this recipe doesn't begin by onions, but by meal ! Let brown your chicken on the skin side.

Step 2 : 

Separate your cloves but don't peel them. Because if you needed to peel 40 cloves of garlic, you would have to begin some hours before.

Step 3 :

When your chicken is brown, take it off the pan and replace by onion. 

Step 4 : 

When onion is caramelizing, add the wine and let 2 minutes more.

Step 5 : 

Arrange the half of garlic in your pan who will go to the oven, the chiken and the second half of garlic.

Step 6 : Sprinkle with dry thyme, salt and pepper.

Step 7 : 

Finish with pouring the wine. 

Step 8 : 

Cover with a lid or with aluminum sheet and in the oven for 1 hour and 30 minutes.

That's it ! Believe, chicken is incredibly tender and perfumed.

Bon appétit !! 

Recapitulative : 

• Pieces of chicken as much as you want. 
• 40 cloves of garlic (or so ...don't count the garlic, please !)
• 1 onion
• 1 cup of white wine
• Dry thyme
• Olive oil, salt and pepper
• One pan who can go on fire and in oven. Or as me, two pans ...

Your oven must be preheated at 180°C (350°F / Th 6)

Let brown your chicken on the skin side.

Separate your cloves but don't peel them. 

When your chicken is brown, take it off the pan and replace by onion. 

When onion is caramelizing, add the wine and let 2 minutes more.

Arrange the half of garlic in your pan who will go to the oven, the chicken and the second half of garlic.

Sprinkle with dry thyme, salt and pepper.

Finish with pouring the wine. 

Cover with a lid or with aluminum sheet and in the oven for 1 hour and 30 minutes.