Ingredients:
1 Chicken
1 Bottle red wine
1 Carrot
1 Onion
1 Stick Celery
3 Garlic cloves
Thyme
Bay leaf
4g salt
(Soak together overnight)
Seasoned flour for coating chicken
180g of bacon
150g small shallots
150g mushrooms
1.5L Stock
Method:
1. Soak chicken, veg, herbs & wine overnight.
2. Dust chicken in seasoned flour
Pan roast with the bacon (we want the chicken to roast in the bacon fat.)
3. Remove chicken & fry the shallots & mushrooms in the same pan then set aside for later
4. Roast the wine soaked vegetables in the same pan
5. Add all wine & reduce by around 80%
6. Add stock, simmer & pour over chicken
7. Braise in the oven, 150c for 70 minutes
(it’s a good idea to add the breasts for just the last 20 minutes so they don’t overcook)
8. Remove chicken, strain the cooking stock & reduce it down to a sauce (until it coats the back of a spoon 🥄)
9. Add in the cooked bacon, shallot & mushrooms from before. 10. Add a handful of chopped parsley & the braised chicken.
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