← Nouns Cooking · French

Ingredients

• 1.5 kg bone-in chicken thighs and drumsticks (about 8 pieces)
• salt and black pepper
• 2 tbsp Vegetable oil
• 150 g smoked bacon lardons, cut into batons
• 12 small shallots or pearl onions, peeled
• 250 g button mushrooms, halved
• 3 cloves Garlic, chopped
• 1 tbsp Tomato purée (paste)
• 2 tbsp Plain (all-purpose) flour
• 3 tbsp Brandy or cognac (optional)
• 750 ml dry red wine (Pinot Noir is ideal)
• 250 ml chicken stock
• 3 sprigs Thyme
• 2 Bay leaves
• 30 g Butter
• 1 handful Parsley, chopped

Method

1. Pat the chicken dry and season it all over. Heat the oil in a large casserole over medium heat and cook the bacon for 5 min until crisp; lift it out with a slotted spoon.
2. Raise the heat to medium-high and brown the chicken in batches, skin-side down first, for about 5 min per side until the skin is deep golden. Set aside with the bacon.
3. Melt the butter into the fat, then add the shallots and mushrooms and fry for 6–8 min until browned. Add the garlic and tomato paste and stir for 1 minute, then sprinkle in the flour and stir until it vanishes.
4. Pour in the brandy if using and let it sizzle away, then add the wine, stock, thyme and bay, scraping the bottom of the pot. Return the chicken and bacon and bring to a gentle simmer.
5. Cover and simmer gently for 45 min, until the chicken is tender and reaches 75°C (165°F) next to the bone.
6. Lift the chicken onto a warm plate. Boil the sauce uncovered for 10 min, until glossy and thick enough to coat a spoon. Season, return the chicken, and scatter with parsley. Serve with mash or buttered noodles.

Tips

• Use a wine you would happily drink: the sauce concentrates its flavour.
• For deeper flavour, marinate the chicken in the wine overnight in the fridge, then pat it very dry before browning.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Jamie Oliver Great British Chefs