Team this rich and warming classic dish with creamed mashed potato. It's a good chicken recipe to freeze ahead.
Ingredients
- 2kg whole free-range chicken, cut into 8 pieces
- 2 tbsp plain flour
- 1 tbsp olive oil
- Large knob of butter
- 125g piece smoked bacon,
- cut into short fat strips
- 12 baby onions or shallots, peeled and halved if large
- 1 large carrot, diced
- 1 celery stick, diced
- 200g small chestnut mushrooms, halved
- 4 garlic cloves, finely chopped
- 60ml brandy
- 750ml red wine
- 400ml chicken stock
- 1 bay leaf
- Bunch of fresh flatleaf parsley, finely chopped, to serve
Method
- 1. Place the chicken pieces in a large bowl and season well. Toss with the flour until well coated. Heat the oil and butter in a large wide ovenproof pan over a medium heat and brown the meat well all over – do this in batches. Remove and set aside.
- 2. Add the bacon to the pan and cook for a few minutes until lightly browned. Remove with a slotted spoon and set aside with the chicken. Add the onions, carrot and celery and cook for 5 minutes, until softened and lightly browned. Set aside.
- 3. Add the mushrooms to the pan with the garlic and cook for 2-3 minutes. Add the brandy and wine and stir well to remove any cooked-on bits stuck to the pan. Add the stock and bay leaf, and return the vegetables, chicken and bacon to the pan. Bring just to the boil, then reduce the heat to low and simmer for 25-30 minutes, until the chicken is cooked through.
- 4. Remove the chicken pieces, increase the heat and simmer the sauce for about 25 minutes, until reduced, thickened and glossy.
- 5. Return the chicken to the pan and either reheat to serve or leave to cool completely before freezing. To serve, defrost completely and then reheat for 30-40 minutes, until piping hot. Garnish with finely chopped parsley and serve with creamy mash.
Nutritional info
Per serving: 698kcals, 19.1g fat (6.5g saturated), 81.6g protein, 12.4g carbs, 4.2g sugar, 2.5g salt
Wine Recommendation
Loads of reds are great with this classic dish, including red Burgundy and New World Pinot Noir, but best of all is premium red Bordeaux, preferably an older vintage.