Nourrier Chicken with White Wine and Mushrooms
White wine, mushrooms and cream give Nourrier Chicken its rich, comforting flavour. Contributed by Terry Byrnes 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
Course: DinnerCuisine: AustralianDifficulty: Moderate8
servings30
minutes1
hour15
minutes590
kcalNourrier Chicken is a rich family-style chicken dish simmered with white wine, mushrooms, cream, herbs and small white onions.
Ingredients
2 whole chickens, jointed
¼ cup white wine vinegar
¾ cup water, for marinade
3 tablespoons oil
2 bay leaves
1 teaspoon peppercorns
¼ teaspoon thyme
¼ teaspoon rosemary
Salt and pepper, to taste
Seasoned flour, for coating
Oil, for frying
1 clove garlic, crushed
500 g small white onions, peeled
2 sticks celery, sliced
3 cups water
¼ cup cream
½ cup strained marinade
375 g mushrooms, sliced and fried in butter
2 tablespoons chopped parsley
¾ cup white wine
2 tablespoons flour, blended with water
Paprika, for garnish
Extra mushrooms and parsley, for garnish
Directions
- Joint the chickens and rub the pieces with salt.
- Combine the white wine vinegar, water, oil, peppercorns, bay leaves, thyme and rosemary to make the marinade.
- Pour the marinade over the chicken 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.
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, bayleaves, thyme & rosemary) over & stand 3-4 hours,turning occasionally. Remove, drain and coat with seasoned flour. Brownlightly & remove. Sauté garlic, onions & celery, add water, cream, half cupstrained 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.