Chicken Stanley

Stanley is the name given to various onion dishes seasoned with curry powder and named after the explorer, Sir Henry Morton Stanley.  In this case a chicken is braised with onions.  It is a traditional dish.

Preparation Time: 10 Mins

Cooking Time: 110 Mins

Total Time: 2 Hrs

Ingredients

For 6 servings…

1                    Chicken  - roasting   

140 gms          Butter       

4                    Onions  - chopped finely         

1 glass            Wine  - white          

                     Pepper      

                     Salt          

2 tbs               Cream  - double      

1 pinch            Curry powder          

Method

Brown the chicken all over in the butter in a cocotte and then take it out.

Cook the onions in the cocotte until they are soft but not coloured.  Put back the chicken, add the wine and season.  Cover and cook in a moderate oven (180°C) for about 1½ hours - basting from time to time.

Place the chicken on a serving-dish, spoon round it some of the onion and keep it hot.  Strain the cooking liquor into a saucepan and cook rapidly to reduce it.  Add the cream and a pinch of curry powder.  Pour this sauce over the chicken and serve.

Wine recommendations

A light red wine or a white wine.

Conventional

     Burgundy rouge or blanc

Interesting

     Beaune 1er cru

     Gamay de Loire

     Montagny

     Morgon

     Riesling