Nourrier Chicken with White Wine and Mushrooms
White wine, mushrooms and cream give Nourrier Chicken its rich, comforting flavour. Contributed by Terry to the Tully Family Cookbook, this recipe begins by marinating chicken with vinegar, herbs and peppercorns before browning, simmering and finishing it with mushrooms, parsley and wine. It is a more generous family dinner than a quick weeknight meal, well suited to Sunday lunch, entertaining or a shared table where a warm, saucy chicken dish feels right at home. The original recipe uses the affectionate word “chook”, giving it that unmistakable Australian family cookbook character.
Nourrier Chicken with White Wine and Mushrooms
8
servings30
minutes1
hour15
minutes579
kcalNourrier Chicken is a rich family-style chicken dish simmered with white wine, mushrooms, cream, herbs and small white onions.
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Ingredients
2 2 whole chickens, jointed
0.25 cup 0.25 white wine vinegar
0.75 cup 0.75 water, for marinade
2 tablespoons 2 3 tablespoons oil
2 2 bay leaves
1 teaspoon 1 peppercorns
0.25 teaspoon 1/4 tsp thyme
0.25 teaspoon 1/4 tsp rosemary
Salt and pepper, to taste
Seasoned flour, for coating
Oil, for frying
1 1 clove garlic, crushed
500 grams 1 lb small white onions, peeled
2 2 sticks celery, sliced
3 cups 3 cup water
0.25 cup 1/4 cup cream
0.5 cup 1/2 cup strained marinade
375 grams 5/6 lb mushrooms, sliced and fried in butter
2 tablespoons 2 tbsp chopped parsley
0.75 cup 3/4 cup white wine
2 tablespoons 2 flour, blended with water
Paprika, for garnish
Extra mushrooms and parsley, for garnish
Equipment
Measuring SpoonsAccurate spoon measures help keep small ingredients consistent.
Directions
- Combine the white wine vinegar, water, oil, peppercorns, bay leaves, thyme and rosemary to make the marinade in a bowl.
- Joint the chickens and rub the pieces with salt.
- Place the chicken in the marinade, turn to coat and stand for 3–4 hours, turning occasionally.
- Remove the chicken from the marinade, drain well and reserve the marinade.
- Coat the chicken pieces in seasoned flour.
- Heat oil in a large pan and brown the chicken lightly, then remove from the pan.
- Sauté the garlic, onions and celery in the same pan.
- Add the water, cream, ½ cup strained marinade, salt and pepper.
- When just coming to the boil, pour the mixture over the chicken.
- Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender.
- Remove the chicken from the sauce.
- Add the mushrooms, parsley and white wine to the sauce and bring to the boil.
- Thicken with the flour blended with water.
- Return the chicken to the sauce and reheat gently.
- Garnish with paprika, mushrooms and parsley before serving.
Kitchen Notes
- Contains dairy and wheat.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 8
- Calories: 579kcal
- Fat: 40.8g
- Saturated Fat: 10.8g
- Cholesterol: 173mg
- Sodium: 401mg
- Potassium: 748mg
- Carbohydrates: 11.5g
- Fiber: 2.6g
- Sugar: 4.8g
- Protein: 36.9g
- Vitamin A: 142.1mcg
- Vitamin C: 12.2mg
- Calcium: 73mg
- Iron: 4mg
- Vitamin D: 0.2mcg
- Vitamin E: 2.1mg
- Vitamin K: 28.2mcg
- Thiamin: 0.2mg
- Riboflavin: 0.6mg
- Niacin: 14.4mg
- Vitamin B6: 0.8mg
- Vitamin B12: 2mcg
- Folate: 77.3mcg
- Pantothenic Acid: 2.9mg
- Phosphorus: 411mg
- Magnesium: 59mg
- Zinc: 3mg
- Selenium: 28.6mcg
- Copper: 0.3mg
- Manganese: 0.3mg
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Original Cookbook Recipe
NOURRIER CHICKEN
INGREDIENTS:
2 chickens
1 quarter cup white wine vinegar
3 quarters cup water
3 tablesp oil
2 bay leaves
1 teasp peppercorns
2 sticks sliced celery
1 quarter cup cream
375g mushrooms sliced & fried in butter
2 tablesp chopped parsley
3 quarters cup white wine
paprika
1 quarter teasp thyme
1 quarter teas rosemary
seasoned flour
oil for frying
1 clove garlic
500g sm white onions
3 cups water
salt & pepper
2 tablesp flour blended with water
mushroom and parsley for garnish
METHOD:
Joint chickens, rub with salt and pour marinade (vinegar, water,oil, peppercorns, bay leaves, thyme & rosemary) over & stand 3-4 hours, turning occasionally. Remove, drain and coat with seasoned flour. Brown lightly & remove. Sauté garlic, onions & celery, add water, cream, half cup strained marinade, salt & pepper. When just on boiling, pour over chicken. Cover, simmer 45mins-1 hour till tender stirring. Remove chook. Add mushrooms, parsely, wine, bring to boil, thicken. Replace chook and reheat.
