- 1 whole chicken, ask your butcher to cut this into 4 joints for you
- 2 ribs celery, chopped coarsely
- 500g baby onions (soak in water to peel easier) cut in half
- 500g chantaney carrots, unpeeled, topped and tailed and cut in two
- 4 cloves garlic
- 2/3 bottle rich red wine (Cote du Rhone etc)
- 1 litre chicken stock
- 180g bacon lardons or thick bacon chopped into cubes
- 300g button mushrooms
- butter
- fresh thyme
- salt and pepper
Put chicken, carrots, celery and onions in bowl and add the wine. Mix until all covered, cover with lid and leave somewhere cool overnight to soak up.
Next day, put a good sized knob of butter in a large pan, once melted, cook the bacon lardons in the pan until lightly browned. Put to one side.
Next cook off the button mushrooms in the butter and bacon juices. After 4-5 mins of cooking remove frompan and set aside with bacon.
Take the onions soaked in wine out of the bowl and cook them off next until soft, then repeat for the carrots and the celery (these could be done together). Keep the wine, you're going to need it soon!
Finally in all the remaining pan juices, fry off the chicken pieces until browned on each side.
Once chicken is brown, add the onions, carryots and celery back in. Cook them off for 2-3 mins adding the garlic and the thyme.
Then pour in the wine, chicken stock, add salt and pepper and boil. Turn onto a low heat and simmer.
After 1-2hrs of cooking, add the bacon and mushrooms. Taste for seasoning and if needed add a little cornflour mixed with water to thicken the sauce.
Serve with buttery mashed potatoes.
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