Try this recipe for the French classic - chicken braised with wine, mushrooms and smoked bacon.
Preheat the oven to 160C/325F/Gas Mark 3.
Season the flour with salt and pepper and coat the pieces of chicken, reserving the rest of the flour.
Heat the duck fat and half the butter in a large, heavy casserole. When the fat is hot, cook the chicken pieces on each side until a glorious golden-brown crust has formed on both sides; do it in 2 batches and don’t try to hurry this stage.
Now remove the chicken and put to one side.
In the same pan, adding in a little more duck fat and butter if necessary, put the shallots or onions.
Stir well, and add the garlic cloves, having bashed them just a little first.
Now add the bacon and cook until all the ingredients start to colour.
Add the puree and stir in well.
Return the meat to the pan and mix well.
Pour over enough wine to cover, add the thyme, and put the lid on.
Bring the liquid to a simmer, then place in the oven and cook for about an hour. Check after 30mins that it is not falling apart. Remember that a chicken cooks in about an hour, so be
When the meat is gloriously tender, lift it out of the casserole into a big earthenware bowl, cover with foil, and put the pot of sauce back on the heat.
Bring it to the simmer.
Rub the remaining butter with a tablespoon or two of the leftover seasoned flour. Stir into the sauce to thicken it, but make sure it dissolves properly.
Check the seasoning, then pour the sauce over the meat, making sure you get all the bits of shallot, bacon and garlic.
Serve with bread and boiled, buttered new potatoes.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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