1 chicken or mix of chicken pieces
1/2-1 bottle of red wine
1 bunch of shallots or 15 small onions
1/2 kg mushrooms
600 ml of chicken stock
some bay leaves
Pic by HazelRae
Either joint a chicken or buy a mix of thighs and legs – this is usually the best option as everyone gets the same then (everybody lives!) and you also get much better flavor from meat on the bone.
Put the chicken pieces into a bowl and cover with about half a bottle of red wine to marinate with a bay leaf, peppercorns and few cloves of garlic in the fridge. I try and remember to do this in the morning if I’m cooking it in the evening but the recipe works if you forget this stage and start with the cooking.
In a casserole over a medium heat, brown the chicken in batches of three or four pieces at a time and set aside. In the fat that’s left, fry some bacon until the fat has turned nice and crispy. Remove to a dish.
Now fry some peeled whole shallots in the bacon/chicken fat until brown. All of this is building up lovely layers of flavor for the finished dish. Once starting to brown, add some mushrooms, carrots and a chopped clove of garlic and fry for a few more minutes.
The kitchen should now smell pretty awesome.
Add the chicken and bacon back to the pot and pour in the strained wine marinade. Once this has got up to the boil add about 600 ml of chicken stock.
If you have some herbs to hand, tie up some thyme, parsley and bay and add them to the liquid before popping the pot in the oven at about 170°C for at least an hour – probably and hour and a half.
The sauce will reduce to a rich, winey gravy that takes on all the flavors of the sweet shallots, bacon and chicken.
Great with roast potatoes or mash, some green veg and the other half of the bottle of red. Any leftover chicken is amazing between two bits of crusty bread or good to add to a risotto.
Pic by HazelRae