Ingredients Jump to Instructions ↓

  1. 4 1 1/2 kg

  2. 500 ml 1 tablespoon 125 g 1 2 cloves

  3. 1 tablespoon 1 tablespoon 1 tablespoon 500 ml 12 3 tablespoons 12 2 tablespoons Chicken, cut into 8 pieces Good quality red wine bouquet garni (including Thyme, bay leaf and parsley) Olive oil Speck, skin discarded, cut into strips Onion, chopped Garlic, crushed Brandy Plain (all-purpose) flour Tomato paste (puree) Chicken stock Baby onions, peeled Unsalted butter, chilled Button mushrooms Chopped parsley, to serve

Instructions Jump to Ingredients ↑

  1. : Place the chicken pieces in a glass or ceramic dish and add the red wine and bouquet garni. Cover and marinate in the refrigerator overnight. In a heavy, cast iron pan, heat the oil over medium-high heat and add the speck. Cook until it renders some of its fat and is golden brown. Drain on paper towels, leaving the fat in the pan. Pat the chicken dry and retain the marinade and bouquet garni. Fry the chicken pieces three or four at a time until they start to change color. Remove from the pan. Add the onion and cook for 1 minute. Add the garlic and brandy and cook until all the liquid has evaporated. Stir in the flour and the tomato paste. Deglaze the pan with the reserved marinade and bouquet garni and reduce the liquid by half. Return the chicken to the pan, then add enough stock to cover the chicken pieces. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes. While the chicken is cooking, bring a saucepan of salted water to the boil and blanch the baby onions for 8 minutes. Drain. Melt 20 g of butter in a saucepan, add the button mushrooms and cook for 4 minutes, then remove form the pan. When the chicken has been cooking for 30 minutes, add the mushrooms and baby onions to the pan and cook for another 10 minutes. Using a slotted spoon, transfer the chicken and vegetables to a platter. Remove the bouquet garni. Return the pan to the heat and boil vigorously to reduce by almost half. Then cut the remaining butter into small cubes and whisk it one piece at a time into the sauce until the sauce is rich and glossy. Strain the sauce over the chicken and garnish with the parsley.


Send feedback