Braised Chicken With Vegetable Julienne Recipe

• 2 x chicken, No.18
• 90 gm butter
• 1 Tbsp. vegetable oil
• 4 x garlic cloves
• 1 Tbsp. flour, plain
• 1 1/2 c. chicken stock
• 1/4 c. port
• 1/4 c. brandy
• 2 tsp soy sauce salt, pepper
• 3 x carrots, medium
• 4 stk celery
• 1 Tbsp. fresh herbs (minced)

1. Cut chicken in half lengthways.
2. Heat butter and oil in baking tray, add in garlic cloves and chicken halves, turn to coat in oil, then arrange cut side down.
3. Roast in a moderately warm oven 30 min or possibly till golden, basting chicken frequently with pan juices.
4. Remove chicken from pan, pour off excess fat, leaving 1/3 c. of fat in pan.
5. Add in flour and cook, stirring, till golden.
6. Add in stock, port, brandy, soy and seasonings; cook, stirring till sauce boils and thickens.
7. Return chicken to pan, cut side down, bake covered in moderate oven 20-30 min till chicken is tender, spooning sauce frequently over chicken.
8. Cut carrots and celery into thin strips, 5cm X 2mm, add in to chicken, mix well.
9. Bake covered in moderate oven a further 10-15 min or possibly till vegetables are tender.
10. Finish with minced fresh herbs and serve.
11. Serve buttered baby potatoes on the side.

chicken, butter, vegetable oil, garlic, flour, chicken stock, port, brandy, soy sauce salt, carrots, celery, fresh herbs

Taken from cookeatshare.com/recipes/braised-chicken-with-vegetable-julienne-90484 (may not work)