Ingredients (serves 4)
- 1 x 1.3kg organic chicken , jointed into 8 pieces
- 5 tbsp plain flour
- 75ml olive oil
- 250g smoked streaky bacon , cut in pieces
- 1 onion , chopped
- 2 carrots , peeled and roughly chopped
- 2 leeks , trimmed, washed and roughly chopped
- 250g shallots , peeled, but left whole
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 100ml cognac
- 1 bottle red wine , preferably from Burgundy
- 100ml chicken stock (preferably homemade
- 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced
- Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
- Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
- Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
- Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
- Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.
Recipe via BBC Good Food