Description
This french chicken dish is a hearty winter dish.
Ingredients
2 Tbsp (30 ml) butter
1 Tbsp (15 ml) sunflower oil
8 free-range chicken drumsticks and/or thighs
12 baby onions, peeled
250–300 g smoked pork rashers or streaky bacon, diced
250 g Portabellini mushrooms, quartered
3 Tbsp (45 ml) cake flour
1 C (250 ml) red wine
¾ C (180 ml) prepared chicken stock
3 Tbsp (45 ml) port or sherry
2 cloves garlic, chopped
2 Tbsp (30 ml) tomato paste
1 tsp (5 ml) dried thyme
3 bay leaves
salt and freshly milled black pepper to taste
handful of flat-leaf parsley, chopped
Instructions
Heat the butter and oil in a large heavy-based pot and brown the chicken. Remove the chicken from the pot and keep to one side. Pour off some of the excess cooking oil.
Sauté the onions and smoked pork rashers in the pot with the reserved oil until the onions begin to brown. Add the mushrooms and sauté for a further 5 minutes. Stir in the flour and add the remaining ingredients, except the parsley. Bring to the boil and return the chicken to the pot. Cover and simmer gently for 45 minutes. Add the parsley and heat through for a minute or two.
Serve with creamy mashed potatoes.
