INGREDIENTS:
• 1 whole chicken, cut into pieces
• 1 carrot, finely sliced
• 1 stick celery, finely sliced
• 1 onion, peeled and chopped roughly
• 3 cloves garlic
• 2 sprigs thyme
• 2 bay leaves
• 1 bottle red wine
• 150g bacon pieces
• 55g unsalted butter
• 24 button onions, peeled
• 225g button mushrooms
• 600ml chicken stock
• 3 tbsp parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• flour for dusting
• 50 ml brandy
METHOD:
• Combine the chicken with the carrot, celery, onion, garlic, thyme, bay leaves and red wine. Leave to marinate overnight, turning the chicken from time to time.
• Fry the bacon in half the butter over a medium heat until golden and crispy. Remove and set aside.
• Add the button onions to the bacon fat and cook until golden, add the mushrooms and cook over a low heat until the mushrooms release some of their natural juices, about 8 minutes. Add 150ml stock and cook until the onions are tender and most of the liquid has evaporated. Keep warm.
• Meanwhile drain the chicken and pat dry. Season the chicken with salt and pepper, dust in the flour, shake off any excess.
• Heat the remaining butter in a deep casserole dish, add the chicken pieces and fry until golden all over. Pour in the brandy and ignite, wait for the flames to die down then pour in the marinade including the vegetables and cover the chicken with some of the remaining stock. Cover with a lid and bring to the boil over a medium heat. Simmer gently for 25 to 35 minutes.
• Remove the chicken and combine with the onions and mushrooms. Boil the chicken poaching liquor until it is of sauce consistency then strain through a sieve to remove the herbs and vegetables. Return the chicken mixture to the sauce and stir to combine.
• Check seasoning and sprinkle with crispy bacon and parsley, serve with new potatoes.
Find all the recipes from ITV1's Daily Cooks Challenge at
www.cooksforcooks.com.
