Autumn Chicken with Garlic & Red Wine
For the best result cook the day before you need it, allowing the flavours to develop over night.
1.5kg chicken pieces
3 tbsps seasoned flour (plain flour with salt & freshly ground pepper)
8 - 10 tbsps olive oil
4oz / 100g bacon lardons
12 button mushrooms
3 carrots, peeled and diced
12 bay leaves
3 whole heads of garlic, broken into cloves, skins left on
¾ bottle red wine, such as Rioja
1. Coat the chicken pieces in seasoned flour.
2. Heat the oil in a heavy bottomed shallow pan, then brown the chicken pieces in batches, turning so they turn golden brown all over. Set aside and keep warm.
3. Add the mushrooms and lardons of bacon to the pan and cook for a few minutes. Remove any excess fat and return the chicken pieces.
4. Add the bay leaves, garlic cloves, diced carrot and red wine. Bring to simmering point and cook for a further 20 - 25 minutes, uncovered, turning occasionally until the wine has reduced by a third.
Serve with crusty bread to soak up the juices.
1.5kg chicken pieces
3 tbsps seasoned flour (plain flour with salt & freshly ground pepper)
8 - 10 tbsps olive oil
4oz / 100g bacon lardons
12 button mushrooms
3 carrots, peeled and diced
12 bay leaves
3 whole heads of garlic, broken into cloves, skins left on
¾ bottle red wine, such as Rioja
1. Coat the chicken pieces in seasoned flour.
2. Heat the oil in a heavy bottomed shallow pan, then brown the chicken pieces in batches, turning so they turn golden brown all over. Set aside and keep warm.
3. Add the mushrooms and lardons of bacon to the pan and cook for a few minutes. Remove any excess fat and return the chicken pieces.
4. Add the bay leaves, garlic cloves, diced carrot and red wine. Bring to simmering point and cook for a further 20 - 25 minutes, uncovered, turning occasionally until the wine has reduced by a third.
Serve with crusty bread to soak up the juices.
Labels: Main Course
