Ingredients :
1 chicken split into eighths or use thighs or breasts
1 onion
1 head of garlic
300 g of fresh mushrooms
400 g of potatoes
1 glass of white wine
Olive oil
Pepper
Salt
Steps :
1.The first thing is to cut the chicken in eighths or in the number of portions that you prefer. Season with salt and pepper to your liking.
2.Place the chicken with the garlic in a large saucepan or pan with olive oil. Let it cook until golden brown. When it takes color, although it is still raw inside, add the onion cut in julienne and let it poach.
3.Pour out the wine glass and let it reduce. Once the wine is reduced, add a glass of water.
4.Lower the heat and cover to cook for 20 to 30 minutes over low heat. If you see that it dries, do not hesitate to add water as many times as necessary. At this point it is intended that the chicken cook well and, in addition to becoming very tender, it is impregnated with all the flavor of the roast.
5. Season the mushrooms with the corresponding salt and sauté them in a pan with olive oil. Let them lose water and start to brown. The look and smell will induce you when they’re done.
6. Add the mushrooms to the pot and cook together for two to five minutes. When the sauce has thickened, you can remove the pot from the heat.
7.Fry some diced potatoes and, once fried, add them to the casserole. If you like your potatoes squishy, add them along with the mushrooms. If you prefer them with the potato chip texture, add them to the pot just before serving.