Serves 4-6
knob of butter
1 tbsp olive oil
4 chicken drumsticks
4 chicken thighs
2tbsp plain flour, seasoned with salt and pepper
125g unsmoked back bacon, cut into strips
1 garlic clove, crushed
225g whole shallots
250g chestnut mushrooms, halved or quartered if large
300ml good quality red wine
225ml chicken stock
2 bay leaves
2tbsp tomato puree
6 fresh thyme sprigs
Melt the butter with the oil in a large frying pan. Coat the chicken pieces in the seasoned flour, then brown them in the pan in a single layer, in batches. Remove from the pan with a slotted spoon and put into a heavy based casserole.
Fry the bacon in the frying pan over a medium heat for 3 min until beginning to crisps, then add the garlic and cook for 1 min. Remove the bacon and garlic with a slotted spoon, then add to the casserole.
Cook the shallots in the pan for 5 mins until golden. Add the mushrooms and cook for 2 mins until they begin to soften, then transfer both to the casserole.
Put the casserole over a medium heat and add the remaining ingredients. Bring to the boil, stir, then reduce the heat to low and cook, uncovered for 45 mins until the chicken is cooked through and tender.
Season, then serve with mash and greens.
Verdict
I made this for tea the other night and although it was nice, I wouldn't make it again. It was a bit too rich for me.
knob of butter
1 tbsp olive oil
4 chicken drumsticks
4 chicken thighs
2tbsp plain flour, seasoned with salt and pepper
125g unsmoked back bacon, cut into strips
1 garlic clove, crushed
225g whole shallots
250g chestnut mushrooms, halved or quartered if large
300ml good quality red wine
225ml chicken stock
2 bay leaves
2tbsp tomato puree
6 fresh thyme sprigs
Melt the butter with the oil in a large frying pan. Coat the chicken pieces in the seasoned flour, then brown them in the pan in a single layer, in batches. Remove from the pan with a slotted spoon and put into a heavy based casserole.
Fry the bacon in the frying pan over a medium heat for 3 min until beginning to crisps, then add the garlic and cook for 1 min. Remove the bacon and garlic with a slotted spoon, then add to the casserole.
Cook the shallots in the pan for 5 mins until golden. Add the mushrooms and cook for 2 mins until they begin to soften, then transfer both to the casserole.
Put the casserole over a medium heat and add the remaining ingredients. Bring to the boil, stir, then reduce the heat to low and cook, uncovered for 45 mins until the chicken is cooked through and tender.
Season, then serve with mash and greens.
Verdict
I made this for tea the other night and although it was nice, I wouldn't make it again. It was a bit too rich for me.
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