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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Poulet aux champignons

(Chicken with mushrooms) Share 

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  1. 1.2 kg chicken

  2. 600 grams fresh button mushrooms

  3. 150 grams tomato paste

  4. 1 tablespoon crushed garlic

  5. 1 large onion finely chopped

  6. 3 tablespoons vegetable oil

  7. salt and pepper to taste

  8. 2 tablespoons chopped parsley

  9. 1/2 cup dry sherry 

  10. 1/2 cup dry red wine

  11. 6 cloves

poulet aux champignons


  1. Cut the chicken into serve size pieces and mix with the garlic, onions, sherry, 1 tablespoon parsley, cloves, salt and pepper. Allow to marinate for 30 minutes or desirably overnight in the fridge.
  2. Clean the mushrooms and cut into 1 cm thick slices.
  3. Heat oil in a deep saucepan to simmering point. Add the marinated chicken pieces and marinade into the pan. Stir thoroughly and cook until the chicken pieces are fried to a golden brown colour. Be careful not to overcook.
  4. Stir in the tomato paste. Mix thoroughly and add 1/2 cup of hot water. Mix well, cover and allow to simmer for 10 minutes. Add 1/4 cup of red wine and allow to simmer for 5 minutes. If necessary, add a little hot water to avoid the sauce from drying up or to your preference.
  5. Add the sliced mushrooms and carefully mix with the chicken pieces and sauce. Avoid crushing the chicken or sliced mushrooms. Add 1/4 cup of red wine. Simmer over low heat for 15 minutes or until mushroom pieces are thoroughly cooked. Keep saucepan covered or uncovered, depending upon your preferred sauce consistency.
  6. Transfer chicken, mushrooms and sauce into a serving dish. Sprinkle with 1 tablespoon of finely chopped parsley.
  7. Serve on a bed of rice with a lettuce salad or with achard de legumes.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.