Ingredients

  • 110 grams bacon, wide Eng bacon-not streak
  • 110 grams butter, unsalted clarified
  • 150 grams boiling onions peeled
  • 110 grams mushrooms, white
  • 1350 grams chicken, whole joint into 8 pieces
  • 290 milliliters red wine
  • 290 milliliters chicken stock
  • 1 garlic clove crushed
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig parsley
  • 1 stalk celery
  • salt and pepper
  • 20 grams flour
  • Garnish
  • 1 tablespoon parsley finely chop
  • croûtons
  • Serve with Rice

Directions

1. Drop the bacon into a saucepan of boiling water for 30 seconds. Drain and dry well.
2. Put half the butter into a large, heavy saucepan and slowly brown the bacon. Remove and reserve the bacon. Add the onions and brown. Add the mushrooms. Fry fast for a further 2 minutes, then lift out all the fried food. Add remaining butter to the juices in the pan and brown chicken. Tip off all the fat. Return the vegetables and bacon pices to the pan and add the wine and enough stock to nearly cover the chicken pieces. Add the garlic, bouquet garni and pepper.
3. with a wooden spoon move the chicken pieces about and stir the sauce until it comes to the boil. Stir well to loosen any crusty bits. Cover and simmer slowly until onions and chicken are tender (about 45 minutes).
4. Remove bouquet garni. Lift out all the solid ingredients and put them on to a warmed serving dish. Keep warm while you make the sauce.
5. Skim all the fat from the cooking liquid, putting 1 tablespoonful fat into a cup. Measure the liquid and make it up to 290 ml with more chicken stock or water. If there is more than 290 liquid, reduce.
6. Mix the flour with the fat in the cup, stir well and add a little hot cooking liquid to this paste. Return the mixture to the pan and bring to a boil. Simmer for 2 minutes until sauce is smooth and shiny and spoon coating. Taste and season.
7. Trim the chicken pieces and arrange on a warmed serving platter and spoon sauce over. Serve with buttered rice and garnish with croûtons and parsley.
8. NOTE: If there is time, marinate the chicken joints in the wine and bouquet garni for a few hours or overnight - this will improve the taste and colour. Dry the joints well before frying.

Notes
Serving Ideas:Original serves 4.


Categories
Chicken, main course
Keywords
Chicken, main course
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