Ref: 245
Heading: Mains
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
4 Chicken combined leg & thigh joints
500 ml
Water
225 ml
Red wine
200 g
Mushrooms of choice quartered
2 Garlic cloves, crushed
60 g
Bacon or pancetta chopped
25 g
Butter
1 Onion med brown chopped
1 Chicken stock or gel pot
2 tbsp
Tomato purée
2 tbsp
Olive oil
1 tbsp
Fresh thyme leaves no stalks
1/2 tsp
Black pepper
Method
Step 1
Brown the chicken both sides over a med heat with the olive oil & butter in a pan that has a lid, if not make a foil one later.
Step 2
Remove chicken & fry onions & bacon until golden brown, add garlic & cook for a further 1 min, add red wine & reduce by half.
Step 3
Add all other ingredients, give it a stir & add the browned chicken, place a tight lid on & cook on a lowest heat for 1 hour.
Step 4
Remove chicken with a slotted spoon, turn up the heat & reduce liquid to you liking to a sauce, turn off the heat, replace chicken, replace lid & leave for 10 mins to warm chicken, then serve.
Suggestion & Tips
You could use beef instead, serve with creamy chive potato mash & green veg.