Ingredients
- Chicken, cut into 10 pieces with the bone still in (or you can just use drumsticks)
- 3 bay leaves
- Small bunch thyme
- 12 baby shallots, peeled
- 2/3 bottle of red wine (I used pinot noir)
- 400g bacon speck, skin off and diced into lardons
- 2 carrots, diced
- 200g button mushrooms, sliced into halves
- 3 tbsp grapeseed oil
- 2 tbsp flour
- 700ml chicken stock
- 1 tbsp tomato paste
- Finely cut parsley for garnish
- Potato mash to serve
Method
1. Start by marinating the chicken for 6-24 hours in the red wine with 2 bay leaves, 1/2 of the thyme and the shallots.
2. Remove the chicken from the fridge and drain off the wine (but keep it for the next step).
3. Place the wine into a pot and reduce it by half.
4. In a large fry pan or casserole dish, heat the oil and brown the chicken on all sides.
5. Remove from the pan and brown off the bacon and set aside. Next, do the same to the shallots and carrots. And finally, for the mushrooms, use a splash of stock if the pan starts to get too dark.
6. Remove the mushrooms from the pan and add the flour. After 2 minutes, add the stock and stir well.
7. Add the wine and tomato paste and stir well.
8. Add the chicken, bacon and veg back to the pot as well as the thyme and bay leaves.
9. Cook this on med-low heat for 45 minutes.
10. Garnish with parsley and serve with mashed potato
11. Enjoy!