We’ve made this classic French chicken casserole a small lighter than the conventional model, but it nonetheless has a rich, deep flavour
Nutrition and additional data
Nutrition: per serving
Probably the most widely-employed oil in cooking, olive oil is pressed from fresh olives. It’s…
Relevant to the onion (as opposed to being a younger version of it), shallots expand in clusters at…
Brandy is a distilled spirit produced from practically any fermented fruit or starchy vegetable.…
This well-liked herb grows in Europe, specially the Mediterranean, and is a member of the mint…
For the mushrooms
Almost certainly the most widely-employed oil in cooking, olive oil is pressed from fresh olives. It’s…
For the thickener
- two tbsp plain flour
- 1 tsp article” data-tooltip-w >olive oil
Probably the most broadly-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Heat 1 tbsp olive oil in a huge, hefty-based mostly saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until finally crisp. Remove and drain on kitchen paper.
Add 12 peeled shallots to the pan and fry, stirring or shaking the pan frequently, for five-eight mins until finally effectively browned all more than. Take away and set aside with the bacon.
Get 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
Pour tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-eight mins until finally nicely browned. Remove, then repeat with the remaining chicken. Eliminate and set aside.
Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-substantial, pour in three tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start off to evaporate so there is not much left.
Return the chicken legs and thighs to the pan along with any juices, then pour in a minor of 600ml red wine, stirring the bottom of the pan once more.
Stir in the rest of the wine, 150ml great-quality chicken stock and two tsp tomato pure. Drop in 3 thyme sprigs, two rosemary sprigs and two bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins – 1hr.
Just before ready to serve, heat 1 tbsp olive oil in a huge non-stick frying pan. Include 250g chestnut mushrooms, halved if big, and fry above a substantial heat for a few mins until finally golden. Take away and keep warm.
Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Take away the bouquet garni.
To make the thickener, mix two tbsp plain flour, 1 tsp olive oil and 1 tsp softened butter in a little bowl making use of the back of a teaspoon.
Carry the wine mixture to a gentle boil, then progressively drop in modest pieces of the thickener, whisking every single piece in utilizing a wire whisk. Simmer for 1-two mins.
Scatter the mushrooms in excess of the chicken, then pour in excess of the wine sauce. Garnish with a handful of chopped flat-leaf parsley.