"Thank you for a fabulous course - we really enjoyed it. Every time we make a sugar cage we shall think of you!"
"P.S. See you in a couple of years for the advanced course - you have been warned!"
1. Slice the onions and garlic, and chop the thyme. Pre-heat a large non-stick frying pan and fry onion, garlic & thyme with the bacon lardons until golden brown all over, remove from pan.
2. Chop the chicken into pieces, (drumstick, thighs, leaving on the bone cut the breasts in half.) Re-heat the same frying pan, and fry the chicken pieces all over until golden brown. Sprinkle the flour over the chicken, and cook out like a roux.
3. Pour all of the wine into the pan with the chicken and allow it to come to the boil. Transfer the chicken & wine to a slow cooker, add the onions, garlic & thyme, and add the chicken stock.
4. Bring to a gentle simmer, then cook slowly for 2 to 3 hours or until tender. Season and serve.
Great served with mashed potato and fresh vegetables such as cabbage, carrots etc. Great winter warmer dish.
Can be made a couple of days in advance, but better made the morning that you want to serve it, you will also find your house smells wonderful!
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.