Chicken Matelote
Ingredients
- 16 baby onions ⓘ
- 2 carrots, peeled ⓘ
- 2 parsnips, peeled ⓘ
- 3 12 ounces butter ⓘ
- 2 tablespoons plain flour ⓘ
- 1 cup dry white wine ⓘ
- 1 cup beef stock or 1 cup chicken stock ⓘ
- 1 garlic clove
- 1 bunch fresh parsley ⓘ
- 1 bay leaf ⓘ
- 1 small fresh thyme sprig ⓘ
- fresh basil leaf ⓘ
- 2 scallions, chopped ⓘ
- 2 cloves
- 1 chicken, jointed ⓘ
- 6 anchovies ⓘ
- 1 tablespoon capers ⓘ
Instructions
- Top and tail the onions, then blanch them for 7 minutes in boiling salted water.
- Run them under the cold tap and remove their skins.
- Cut the carrots and parsnips into large matchstick strips.
- Heat half the butter in a large casserole, until golden brown, and then stir in the flour.
- Cook for 2 minutes, and then add the wine and stock, the onions and root vegetables, garlic, herbs, spring onion and spices.
- Cover and simmer for half an hour.
- Meanwhile, brown the chicken pieces in the remaining butter.
- Add to the sauce and simmer for 30 minutes or longer until the chicken is done, turning the pieces occasionally and removing the breast pieces before they overcook.
- Put the chicken on a hot serving plate with the onions and vegetable strips and keep warm.
- Skim the sauce, which should be well reduced (if not, increase the heat and cook for 5 minutes or so longer).
- Crush together 4 of the anchovy fillets with the capers and add them to the sauce.
- Simmer for 1 minute, stirring constantly.
- Taste the sauce and add the remaining anchovy fillets if you like, crushing them first.
- Season to taste and serve.
Nutrition & Diet Analysis (per serving)
891
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).