Traditionally served with creamy mashed potatoes, but I like it with fresh green vegetables. Hard to make this dish look pretty, but it is delicious.
1.6kg chicken pieces skin removed
40g (1/4 cup) plain flour
Olive oil four browning
12 shallots whole peeled
1 large carrot chopped finely
2 stalks celery, chopped finely
50g rindless back bacon chopped
3 comes garlic, thinly sliced
500ml (2 cups) red wine
125ml chicken stock
400g button mushrooms
First each chicken piece in flour and shake off the excess.
Great the oil in casserole pan and brown each chicken piece on each side. Repeat until all are browned then remove from the pan and set aside.
To the pan add the carrot, celery,shallots , thyme and bacon. Cook for 5 to 6 minutes until softened. Add the garlic, hok for another minute.
Add the chicken pieces back in and add the wine, stock and mushrooms.
Place in the oven at 180°C and bake for an hour until the chicken is tender.
Remove the chicken pieces and keep them warm.
Add the casserole pan onto the cooker on high heat and cook for 10 minutes until the liquid had reduced by half and thickened.
Add the chicken back in.
Serve straight away with creamed mashed potatoes and green beans.