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For the mushrooms

For the thickener

Nutrition: per serving

  • kcal483
  • fat21g
  • saturates6g
  • carbs7g
    low
  • sugars2g
    low
  • fibre2g
  • protein43g
    high
  • salt0.9g
    low

Method

  • step 1

    Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.

  • step 2

    Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.

  • step 3

    Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.

  • step 4

    Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.

  • step 5

    Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.

  • step 6

    Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.

  • step 7

    Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.

  • step 8

    Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.

  • step 9

    Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.

  • step 10

    Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.

  • step 11

    To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.

  • step 12

    Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.

  • step 13

    Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (55)

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Overall rating

A star rating of 4.7 out of 5.101 ratings

hvjkbvdcgm33386

question

I need this to be gluten free, can I sue cornflour instead, when should I add it and should it be mixed with oil and butter

nigel.troth00195

Hi, yes of course you can - see comment below yours. Just mix your cornflour with a little cold water in the usual way and add it in. I'll be making this later today and need to do same.

isismum

Super easy to make; I tripled the ingredients to feed a big group. Used smoked pancetta instead of bacon and banana shallots (easier to peel).

The brandy gave a nice depth to flavour.

Put the mushrooms in near the end and thickened using corn flour as one of party was GF.

Will make again…

Michael Lee 8 avatar

Michael Lee 8

tip

You can simplify the recipe by not removing ingredients from the pan and skipping the brandy step. Add the mushrooms about 20 minutes from the end. I couldn't taste any difference.

woodbedward

Agree totally, makes sense. Same with other comments about adding the shallots at the same time. Also agree with other comments about leaving out the chicken breasts, stick with thighs and drumsticks (or whole chicken legs/quarters, in Australia we know these as ‘Marylands’) they stay more succulent…

brian3of520939

Its not a difficult dish ,if you have ever made beef .bourguignon It’s almost identical ,just the chicken , What I have done is followed the recipe with a few changes I don’t use boned chicken or breast as breast unless you have marinated over night can be dry and tough ,so I stick with thigh and…

christine.jendoubibCSrt_rN

I used a whole big chicken for this. I got two portions per breast, to one portion per thigh. I boned the thighs, and used the bones and the carcass (with celery, carrots, onions and odd herbs I happened to have) to make the stock. I sieved this and boiled it down with the wine to reduce by about a…

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