HAPPY BIRTHDAY PIANO CAKE IMAGES RECIPES

Steps:

• Melt the butter with the oil in a large flameproof casserole. Add the chicken and cook for 10 to 12 minutes until browned all over. Lift out and drain on paper towels.
• Spoon off any excess fat. Add the bacon, shallots or onions, and mushrooms. Cook over a high heat, stirring, until golden brown. 
• Lift the mixture out of the pan with a slotted spoon and leave to drain thoroughly on paper towels.
• Add the flour to the pan and cook for three to five minutes, stirring constantly, until lightly browned. Reduce the wine in a separate pan to 300 millilitres. Gradually pour in the stock, then the wine, stirring until smooth.
• Return the chicken and the bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 180°C/gas mark 4 for 45 minutes or until tender when pierced with a fork. Sprinkle the chicken with the chopped parsley.

Steps:

• Melt the butter with the oil in a large flameproof casserole. Add the chicken and cook for 10 to 12 minutes until browned all over. Lift out and drain on paper towels.
• Spoon off any excess fat. Add the bacon, shallots or onions, and mushrooms. Cook over a high heat, stirring, until golden brown. 
• Lift the mixture out of the pan with a slotted spoon and leave to drain thoroughly on paper towels.
• Add the flour to the pan and cook for three to five minutes, stirring constantly, until lightly browned. Reduce the wine in a separate pan to 300 millilitres. Gradually pour in the stock, then the wine, stirring until smooth.
• Return the chicken and the bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 180°C/gas mark 4 for 45 minutes or until tender when pierced with a fork. Sprinkle the chicken with the chopped parsley.