Ingredient:
1 kg chicken for 4 pieces
Seasoned plain flour
30 ml sunflower oil
25 g butter
115 g chopped unsmoked streaky bacon
2 garlic cloves
450 ml red wine
2 thyme springs
250 g shallots
115 g button mushrooms, halved if large
10 ml plain flour salt and freshly ground black pepper
Method:
Preheat the oven to gas. Trim the chicken and cut into four or eight pieces. Place a little seasoned flour in a large plastic bag. Add the chicken pieces and shake to coat evenly.
Heat half the oil and half the butter in a large casserole and fry the bacon and garlic for 3-4 minutes. Add the chicken and fry browned. Add the wine, bay leaf and thyme and bring to the boil. Cover and cook in the oven for 1 hour.
Peel the shallots and boil them in salted water for 10 minutes. Heat the remaining oil in a small frying pan and fry the shallots fro 3-4 minutes until beginning to brown. Add the mushrooms and fry for a further 2-3 minutes.
Stir the shallots and mushrooms into the casserole with the chicken and cook for a further 8-10 minutes. Using a fork, blend the flour with the remaining butter to make a thick paste.
Transfer the chicken, shallots and mushrooms to a serving dish and keep warm. Bring the liquid to the boil and then add pieces of the flour paste, stirring after each addition. When the chicken or return the chicken to the casserole and serve.
1 kg chicken for 4 pieces
Seasoned plain flour
30 ml sunflower oil
25 g butter
115 g chopped unsmoked streaky bacon
2 garlic cloves
450 ml red wine
2 thyme springs
250 g shallots
115 g button mushrooms, halved if large
10 ml plain flour salt and freshly ground black pepper
Method:
Preheat the oven to gas. Trim the chicken and cut into four or eight pieces. Place a little seasoned flour in a large plastic bag. Add the chicken pieces and shake to coat evenly.
Heat half the oil and half the butter in a large casserole and fry the bacon and garlic for 3-4 minutes. Add the chicken and fry browned. Add the wine, bay leaf and thyme and bring to the boil. Cover and cook in the oven for 1 hour.
Peel the shallots and boil them in salted water for 10 minutes. Heat the remaining oil in a small frying pan and fry the shallots fro 3-4 minutes until beginning to brown. Add the mushrooms and fry for a further 2-3 minutes.
Stir the shallots and mushrooms into the casserole with the chicken and cook for a further 8-10 minutes. Using a fork, blend the flour with the remaining butter to make a thick paste.
Transfer the chicken, shallots and mushrooms to a serving dish and keep warm. Bring the liquid to the boil and then add pieces of the flour paste, stirring after each addition. When the chicken or return the chicken to the casserole and serve.
