Battenburgbelle is writing a cookbook. It’s mostly for her daughter (my Goddaughter) who will be flying the nest soon and BB wants her to have a collection of recipes that are do-able for a beginner. She asked if I would contribute something and I can’t think of anything better than Elizabeth’s recipe for chicken.
I think, if pressed, I would say this is my favourite recipe in the Silver Screen Suppers collection. It is so easy, always delicious and very quick to prepare. I make this a lot. Thank you darling Liz.
I made a little variation to the recipe this time as I had some crisped up pancetta in the fridge that needed to be used up, so I popped it in with everything else.
I wanted to use up some chicken bits I had in the freezer, and to see if chicken breasts would work (I usually make this with chicken legs or thighs). The answer is yes. You can use any chicken joints for this it seems. This is a failsafe recipe. So if you don’t want to joint a chicken, just get as many bits of chicken as you have people (extra ones if you are feeding folks with a big appetite) and Liz is your uncle. So to speak.
The bottom drawer of the frozen archives is getting emptier and emptier. I am really trying to make some space for the ice-cream maker freezy bit so I can have a go at making peppermint ice-cream for a Maria Callas dish, a Delice Callas Parfait no less…
Here’s a version of Liz’s recipe that I have adapted for beginners. I’ve just spelled out things a little bit more, not changed it radically. If you would like to see the original recipe, nip over to this post.
Elizabeth Taylor’s Chicken Steamed In Wine
Why not cook like a glamorous movie star? Liz said, “I know no way better to cook chicken than this. Because it is so elegant. It sounds difficult, but actually you will find that it is very easy.” This is what I make if I have some white wine left over from a party, it really is so easy to make, doesn’t take long and will definitely impress your guests.
6-8 chicken pieces, legs, thighs or breasts
Flour for dusting over the chicken pieces
4 tablespoons vegetable or olive oil
1 small onion, peeled, halved and sliced
1 clove garlic, finely chopped or crushed
2 bay leaves
2 tablespoons chopped parsley
¼ teaspoon salt
Freshly ground pepper to your taste
1 ½ cups / 350 ml white wine
Flour chicken lightly and brown in the hot oil in a big frying pan. Transfer the chicken to a casserole dish that has a lid.
Add the onion, garlic, bay leaves, parsley, salt and pepper. Pour the wine over everything.
Put the lid on the casserole dish and simmer for about an hour, or until tender.
“And that’s it! It’s wonderful over rice, or just by itself. But do have French bread, or something to mop up the wonderful sauce.”
Serves 6 to 8.
Had to double check for myself, about legal drinking ages in the UK (in the US it’s 21 to purchase or consume). I was worried you might be trying to corrupt a minor! She (and her friends) will love that recipe! Great choice. Your revision/rewrite looks totally “user friendly.”
Gosh, I hadn’t even thought of that! She’s not a big boozer, but she occasionally likes a tipple!
Wow, this looks delicious! I am definitely going to try this one.
Oh please do Karen – let me know what you think of it, a big favourite round at my place!
That does sound good.
I’m vaguely in the process of collecting recipes for my eldest too. I reckon if you can make a tomato sauce you’re set because it’s so variable in taste (spicy, Italian, Lebanese,Hungarian,North African etc) and what you can use it as- with pasta, rice, pizza, polenta, tagine, bean stew, with cooked meats, with eggs cooked in it (menemen or shakshuka), thinned as a soup…
That’s a really good idea Hazel and in fact I’m making a tomato sauce tonight for a Lee Grant dish, I know I’ll have a lot left over so I’m already thinking about what to do with the leftovers. I really, really love shakshuka! I’m loving your blog by the way. Your mayonnaise recipe looks great. I’m having trouble leaving comments but will keep trying (problems my end rather than yours I’m sure) x
I think I’ve talked myself into having shakshuka tonight now! Lots of eggs that need using…
I’m glad you’re liking the blog. It’s a bit random but I’m enjoying writing it. Sorry you’re having trouble with the comments though. I’ve just tried and I could leave (and delete) a test comment so I’m not sure what the problem could be.
Let me know how you get on with the mayonnaise!
Hi Hazel – random is the best way to go for blogging, definitely! I am a superfan of blogs where I get a tiny glimpse into someone else’s life because basically, I am a nosey parker! I am so, so, so glad I started this blog 11 years ago (!) and I sometimes have a real laugh at something I wrote a long time in the past as it can trigger so many memories. Keep going!
I’m sure the commenting issue is at my end rather than at yours. I’ll have another go from the work computer.
Thanks for this useful information, for more please visit:
Best Wine with Chicken UK
This is one of my go-to recipes. I’ve made it with whatever chicken parts if have and I’ve also used pork (I almost like the pork better).
As stated, it is fail-proof and a perfect weekday meal or a special meal for guests.
Ah, thanks for dropping by Steven. I’ve never tried this recipe with pork, but now you have mentioned it, I think I will! I made this in my slow cooker (crock pot) recently with a whole chicken and it was DIVINE. Such a great recipe x