Курица в белом вине с грибами по-Французски
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- 4 курин бедра
- 1 ст л сливочного масла
- 3-4 ст л мука
- паприка по вкусу
- соль, перец
- банка рублен томатов
- 4 шт чеснок
- 1/3 ст сливки
- 2 ст грибы нарезан полосками
- петрушка
- 1 ст белое вино
- 1 лук
- 4 strips bacon, diced
- 1 tablespoon whole-grain mustard
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можно долить чуть кипятка при тушении
Смешать в миске муку, паприку, соль и перец, обвалять курицу с двух сторон, лишнее струсить.
In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it’s well browned, about 4 minutes per side.
2. Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.
3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
4. Add рукбленые помидлры, и the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.
5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 minutes.
6. Uncover the skillet and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.
7. Garnish with parsley and serve immediately.
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