|1||Chicken, size 16-18 free range (Main)|
|1 to dust||Flour|
|2 Tbsp||Extra virgin olive oil|
|3 pieces||Streaky bacon, smoked|
|12||Baby onions, or shallots, peeled|
|4||Garlic cloves, lightly crushed|
|1||Brandy, small glass|
|1 bottle||Pinot noir|
|1 cup||Chicken stock|
|1||Bouquet garni, of bay leaf, parsley and thyme, tied together|
|1 to garnish||Parsley, finely chopped|
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- Preheat the oven to 190C.
- Cut the chicken into 8 or 9 portions. Lightly dust the chicken with flour.
- Heat the oil and 1 Tbsp of butter in a heavy-based casserole dish (I use a 24cm Le Creuset casserole), then add the chicken. Fry until the skin is crisp and golden, then remove and keep aside.
- Add the bacon, onions and garlic to the pan, fry for about 3-4 minutes, stirring constantly so the onions brown slightly. Return the chicken to the dish.
- Add the brandy, wine, stock, salt and pepper to taste and bouquet garni. Bring to a simmer.
- Reduce the heat, cover the dish with an ovenproof lid and place in the preheated oven to simmer gently for about 1½ hours.
- While the chicken is cooking, brown the mushrooms in a little more butter in the frying pan. Add to the casserole dish for the final 10 minutes of cooking time.
- Remove the dish from the oven, and use a slotted spoon to lift the chicken, onions and mushrooms out onto a large hot serving platter. Boil the liquid rapidly on the stovetop so the sauce becomes concentrated and thickened.
- Discard the bouquet garni and spoon the sauce over the chicken.
- Season with salt and pepper and garnish with finely chopped parsley.