- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 40 minutes
- Effort: medium
- 85 g unsalted butter
- 3 tbsp olive oil
- 125 g green back bacon, diced
- 18 shallots, peeled and left whole
- 18 mushrooms, halved
- 4 clove garlic, peeled
- 1 chicken, large
- 5-6 tbsp seasoned flour
- bouquet garni, tied with string
- ½ bottle full-bodied red wine
- 4 tbsp cognac
- 1 tsp molasses sugar
- 1 handfuls flat leaf parsley, trimmed and chopped
- black pepper
For the beurre manié:
- 1 tbsp butter
- 1 tbsp plain flour
1. Preheat the oven to 180°C/gas 4.
2. Heat the butter and olive oil in a heavy-based casserole over medium heat. Throw in the bacon, fry briefly, then add the shallots, mushrooms and garlic. Gently fry until the shallots are beginning to turn opaque and pale gold. Remove with a perforated spoon and set aside.
3. Put the chicken pieces and seasoned flour in a resealable plastic bag and shake until coated with flour. Shake off any excess flour and put the chicken pieces in the casserole. Brown first on one side then the other, for about 5 minutes each side.
4. Return the bacon and vegetable to the pot. Add the bouquet, and season with salt and pepper. Cover and cook in the oven for about 25 minutes until tender.
5. While the chicken is cooking, pour the red wine into a saucepan and heat gently.
6. Place a small heavy-based saucepan over medium heat. Warm the cognac in a ladle, then pour it into the pan and set it alight. Let the alcohol burn off, then add the heated red wine and a teaspoon of molasses sugar. Simmer briskly until reduced by about a third.
7. Make the beurre manié by kneading the butter and flour to a paste. Drop chunks of it into the red wine sauce, whisking rapidly until thickened.
8. Strain the sauce into the chicken. Sprinkle with parsley just before serving.
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