It is all in the flours important to get it right. Make a bouquet garni by cutting celery sticks into 10 - 12cm lengths and tie two together with parsley,thyme and bay leaves with twine.
2 people made this
200g prosciutto (or good quality bacon) cut into strips
10 shallots, peeled
1 chicken cut into serving pieces
3 garlic cloves
salt and pepper to taste
1 tablespoon tomato puree
500ml chicken stock
1 bottle red wine
3 fresh bay leaves
salt and pepper
¼ bunch fresh thyme
2 sticks celery
6 fresh parsley sprigs
500g button mushrooms
chopped fresh parsley for garnish
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Method Prep:20min › Cook:40min › Ready in:1hr
Make a bouquet garni by cutting celery sticks into 10 - 12cm lengths and tie two together with parsley, thyme and bay leaves with twine.
Lightly coat the chicken in seasoned flour and place in hot saucepan with a little oil, skin side down. Brown the chicken well, on all sides, about 10 minutes. Remove chicken and set aside.
Add bacon and onions and cook for a few minutes, add mushrooms, bouquet garni, garlic and tomato puree and cook for a few minutes. Return the chicken and add the chicken stock and wine and season with salt and pepper. Bring to the boil, skim the top and lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
Remove chicken and onions and mushrooms to a separate platter. Increase the heat and reduce the liquid by about half until it becomes thick and saucey. Remove the bouquet garni and garlic, and discard. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning.
Garnish with parsley and serve with boiled potatoes, green beans and a fresh green salad.