For 4-6 generous portions you need
About 8 portions chicken (thighs and/or breasts; or a whole chicken portioned)
2ml ground black pepper
200g bacon cubes
20-30ml canola oil (if required)
6-8 small onions or shallots
200g button mushrooms
1 large onion, chopped
3-4 cloves garlic, crushed
30ml chopped parsley (reserve 15ml to finish the dish)
400ml good quality chicken stock
400ml red wine (I like using a full bodied, fruity shiraz, merlot or cab sav)
A few sprigs of fresh thyme
A small sprig rosemary
10ml potato flour
To prepare
If the chicken breasts are large, cut them in half
I always make a slash through the skin of thigh or drumstick portions for better flavour penetration
Sprinkle with black pepper
You will note that I do not use salt in this dish. I find that the bacon imparts enough salt, so rather adjust the seasoning before serving if required
Use a flat pan that will take a single layer of chicken portions. A lid is an advantage, but it can also be covered with foil.
Heat the pan and add the bacon pieces.
If the bacon is fatty, no oil is required, so check and add oil if necessary.
Fry the bacon until cooked and golden and remove from the pan.
Add the onions and toss them in the hot oil until they are golden and set them aside
Add the mushrooms and sauté them until well coloured and also set them aside.
If you need more at any stage add some to the pan
Add the chicken, skin side down and allow it to brown, remove from pan and set it aside
Add the chopped onion and sauté it, add the garlic and 15ml chopped parsley
Add the stock and wine, then layer the chicken, bacon and onions
Add the thyme and rosemary
Cover and allow it to simmer for 30 minutes
Add the mushrooms and simmer for a further 15-20 minutes
If there is a lot of sauce, you can remove the lid at this stage, for the sauce to reduce slightly
If it requires a bit of thickening mix the potato flour with 20ml wine or water & gently stir the paste into the sauce
Taste and add salt if required
Finally add a sprinkling of fresh parsley
