• 4servings
  • 105minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 chicken-on-the-bone, jointed into 8 pieces

  2. 2tbsp olive oil

  3. 20g butter

  4. 20 shallots, peeled and left whole

  5. 300g small button mushrooms

  6. 150g pancetta, cut into lardons

  7. 2 cloves garlic, peeled and crushed

  8. 2tbsp plain flour

  9. 100ml cognac

  10. 400ml red wine

  11. 450ml chicken stock

  12. 1 bay leaf

  13. 1 sprig thyme

  14. 2tbsp parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat half the oil and butter in a large casserole dish, and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.

  2. Melt the remaining butter with the oil and add the shallots, mushrooms and pancetta. Cook for 10 mins until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 mins then add the flour and cook for a further minute.

  3. In a separate pan, bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.

  4. Add the reduced red wine and chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme. Cover the casserole and cook in the preheated oven at 180°C (350°F, gas mark 4) for 1 hr.

  5. Serve garnished with fresh parsley and plain boiled potatoes.


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