Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Pan-Seared Cut
4
Preheat the oven to 200°C (390°F).
Oven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Rub the olive oil over both sides of the fillet and sprinkle generously with the salt and black pepper.
6
Heat a heavy pan over high heat.
StoveFrying pan
7
Sear the fillet 2 minutes per side, transfer the pan to the oven and roast 12 minutes, to medium doneness.
StoveOvenFrying pan
8
Transfer the fillet to a board and let rest 10 minutes. Meanwhile, fry the shallot and garlic in the same pan until fragrant.
StoveCutting board
9
Add the mushrooms and thyme and fry 5 minutes, until the mushrooms soften.
Stove
10
Pour the wine and stock into the pan, scrape up the browned bits from the bottom and cook until the liquid reduces by half.
Stove
11
Lower the heat and stir in the butter, until the sauce is glossy.
Stove
12
Slice the fillet against the grain.
KnifeCutting board
13
Pour the sauce generously over the top and serve.
425calories
32 gprotein
5 gcarbs
29 gfat
● protein 31%● carbs 5%● fat 64%
Per serving, servings (calculated for this version)
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Shallot: measured in pieces: one ≈ 20 g · 72 kcal per 100 g · More about Shallot →
Red wine: measured in cup in this recipe: 1 cup = 240 g · 85 kcal per 100 g · More about Red wine →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
