Lone Star Dixie Chicken
This is a recipe for the famous Lone Star Restaurant Dixie Chicken. Recipe provided by the restaurant on their youtube channel. https://www.youtube.com/watch?v=QjcAa_Y6HKUFree Range Chicken breast poached in a creamy sauce of white wine, garlic, spring onion, fresh herbs, corn and carrot. Served with buffalo chips and Lone Star coleslaw… a fair dinkum legend.
Servings 3
Ingredients
- 3 each Chicken Breasts skinless, smaller breasts are better
- .5 Cups Corn Kernels
- 1 Carrot Peeled
- 3 Spring Onions Use more of less depending on size
- 3 cloves Garlic
- 1 bunch Parsley fresh
- .5 Cup Flour
- Salt & Pepper to taste
- 1 Cup White Wine
- 1-2 Cup Chicken Stock
- 1 Cup Cream
Instructions
- Julienne the carrot and slice other vegetables finely. Then set aside
- Cut the breasts in half or quarters depending on size
- Season with salt & pepper, then cover with flour
- Heat some oil in a frypan and fry chicken till golden brown
- Add the white wine, then add the chicken stock. Simmer for 5-10 minutes
- Add the cream
- While poaching add some salt & pepper and the garlic
- When nearly done add the prepped vegetables and simmer for 2 more minutes
- Take off heat and add chopped parsley
- Stir well and serve.
Notes
Recipe calls for 2 cups of stock. I find this too much and prefer a thicker sauce, so I use 1 cup stock.
Serve with potato wedges and a coleslaw.
For the slaw;
Shredded cabbage, use a mix of red and green
Carrots, Corn, Parsley, Celery and Cucumber
Finely slice all ingredients and dress with a ranch style dressing