Poulet aux Fines Herbes
Ingredients
- 3 lb. pheasant
- 2 1/2 c. dry white wine
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 bay leaves
- 1/4 c. minced parsley
- 1/4 teaspoon thyme
- 10 oz. mushroom slices
- 4 cloves
- 3 Tbsp. butter
- 3 Tbsp. olive oil
Instructions
Melt the butter in oil and saute the birds which have been cut into pieces over medium heat. Remove from heat. Slice root ends off of onions and chop. Add onions and cloves to pheasant and saute. Slice mushrooms and add to the pan. Saute until golden and add wine, garlic cloves, bay leaves, minced parsley and thyme. Cover and cook over a low heat until tender 30 to 40 minutes.