Ingredients

6 large bone in chicken legs

2 tbsp olive oil

1 onion, thinly sliced

1 shallot, chopped

2 carrots, sliced

3 cloves of garlic, crushed

2 1/2 tbsp plain flour

1 tbsp cornflour

40ml Cognac or brandy

500ml full bodied red wine

200ml water

150ml passata

1 tsp dried thyme

1 small handful chopped fresh parsley

1 bay leaf

1/2 tsp salt

1/4 tsp ground black pepper

200g bacon, chopped

250g mushrooms, sliced

Serves 6

Method

1. Heat the olive oil in a casserole and brown the chicken for 5 to 10 minutes on medium-high heat.

2. Add the onion, shallot, carrots and garlic, and sprinkle with flour and cornflour. Mix well, and then pour over the Cognac. Set alight over high heat, rotating the pan in all directions. (Taking care when igniting the brandy).

3. Once the flames diminish, add the red wine, water, passata, thyme, parsley, bay leaf, salt and pepper. Cover and simmer over low heat for about 1 hour.

4. While chicken is cooking, fry the bacon in a hot pan until nicely browned, about 10 minutes. Drain and place on kitchen paper. Add to the chicken after 1 hour of cooking, along with the mushrooms. Simmer another 30 minutes, uncovered. Adjust seasoning and remove bay leaf before serving.

 

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