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Navarin of Chicken with Coriander
1 tablespoon butter
1 3-1/2 pound chicken, cut into 10 serving pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons ground coriander
1 cup chopped onions
1 tablespoon chopped garlic
1/2 cup dry white wine
1/2 cup chicken bouillion
4 carrots, chopped
1 dried hot pepper
1 bay leaf
1/2 teaspoon thyme
1-1/2 cups chopped green onions or leeks
1/4 cup chopped coriander leaves
Melth te butter in a large, deep skillet over low heat. Sprinkle the chicken with salt and pepper and put it in the skillet. Add the coriander, onions and garlic. Stir often, cooking for 10 minutes. Do not let the chicken brown.
Add the wine, bouillion, carrots, hot pepper, bay leaf and tyme. Bring to a boil and cover and simmer for 20 minutes.
Add the green onions or leeks. Simmer, uncovered, for 10 more minutes. Skim off any fat from the top. Serve hot, garnished with chopped coriander leaves.
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