Chicken in Badacsonyi Wine

This Hungarian recipe is traditionally made with a Balatan wine called Badacsonyi Kekryalii (Blue Handled) which had a full body and distinctive taste. ¬†Unfortunately, it’s a bit tough to get hold of Hungarian wine in the UK and I decided to substitute the wine with a dry white and thankfully, due to the wonders of Waitrose, I did managed to get hold of a Hungarian bottle, albeit not Badacsonyi Kekryalii. ¬†To find out more about the wine go to Eva’s Wine.

Chicken in Badacsonyi Wine

Chicken in Badacsonyi Wine

Ingredients

50g butter

4 spring onions

115g rindless smoked bacon, diced

2 bay leaves

Tarragon

1.5kg cornfed chicken

50ml / 4tbsp sweet sherry or mead

115g button mushrooms sliced

300ml dry white wine

Instructions

Heat the butter in a large flameproof pan

Sweat the chopped spring onions for 2 minutes

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Add the bacon, bay leaves and a sprig of tarragon (leaves stripped from the stem)

Cook for 1 minute

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Add the whole chicken

Pour the sweet sherry or mead over the chicken

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Cover and cook over a very low heat for 15 minutes

Sprinkle the mushrooms into the pan and pour in the wine

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Cook covered for 1 hour

Remove the lid, baste the chicken with the wine and cook, uncovered for 30 minutes

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Season to taste

Remove chicken from pan and place on platter

Surround with mushrooms, bacon etc. and garnish with tarragon

Serve sauce separately and with a side of steamed rice

Serve sauce separately and with a side of steamed rice


About Charlotte J

Graduate, journalist, blogger and follower of all things media.