Put a lid on the casserole dish and cook in the oven for 30 minutes at 200 ☌ or 392 ☏. Add the wine marinade and leave to reduce for 10 minutes.Īfter 10 minutes, top up with the warm chicken stock until it barely covers the chicken pieces and season lightly with salt and pepper. Add a dash of cognac and light it up to 'flambé'. In the same casserole dish, cook the vegetables from the marinade for a few minutes before adding the chicken back to the dish. To cook the chicken, add a mix of butter and oil to a casserole dish and brown the chicken pieces on a medium heat until golden, then transfer to a plate. Before the marinade boils remove any scum appearing on the surface.Ĭarry out the same process with the chicken stock unless you're using a readymade stock, in which case warm it up in a pan and let it simmer gently while you start cooking your chicken. Do the same with the garnish from the marinade but keep separate from the chicken.įilter the marinade through a sieve into a sauce pan and bring the liquid to the boil then reduce the heat. Take the chicken pieces out of the marinade and pat dry with a kitchen towel. Make a brown chicken stock or use a good quality readymade brown chicken stock (in liquid form, not stock cubes). Mix with a clotted spoon and cover with a lid and place in the fridge leave for at least 6 hours, turning the pieces of chicken from time to time. Then pour in the red wine and oil over the chicken. Marinate your chicken pieces in red wine by putting chicken pieces in a large bowl with the carrot, onion, shallot, garlic and the bouquet garni. Serve immediately over mashed potatoes.One whole chicken deboned or 1kg of chicken pieces (tights works best)ĥ0 ml (1.7 fl oz) of Cognac (I used Courvoisier)Ģ0 ml (0.7 fl oz) of peanut or sunflower oilġ bouquet garni (or a bay leaf a few twigs of thyme)ĥ00 ml (2 cups) of premium chicken stock (of the shelf)ġ25 g (4.4 oz) of smoke pork belly, bacon or pancetta in cubesġ25 g (4.4 oz) of button mushrooms (you can use other forest mushrooms too) Add a little salt, return chicken to the pot and sprinkle with the minced parsley. Remove Dutch oven from heat and stir in 2 T.Increase heat and simmer sauce until thick, about 5 minutes. Transfer chicken to large bowl and tent with foil.Then, reduce heat, cover pot and simmer for 25 minutes or until chicken is tender. At this point return the chicken and bacon to the Dutch oven and bring to boil over high heat.Remove the bay leaf.Add the reduced wine mixture to the Dutch oven, scraping the bottom to loosen the chicken bits and add 1/4 t.Add garlic, tomato paste and flour and cook about 1 minute. When foaming subsides add the onions and mushrooms and cook about 7 minutes until lightly browned. butter in now-empty Dutch oven over medium heat. Transfer chicken to a plate and repeat this step with the remaining chicken and fat. Add 1/2 the chicken in a single layer and lightly brown for about 2 minutes per side. of the reserved fat to the Dutch oven and heat until just smoking. Season the chicken with salt and pepper and a little Greek Seasoning.fat in a small bowl and discard the rest. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. While the sauce is simmering, brown the bacon in a Dutch Oven, about 8 minutes.Bring to a simmer and cook for about 25 minutes or until reduced to about 3 cups. In a large saucepan, place the wine (reserve 1 T.), broth, parsley sprigs, thyme and bay leaf.Note: If using fresh pearl onions, cut the root and stem ends, plunge into boiling water for 1 minute and then shock in ice water.