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Ingredients
- 1 x 3lb chicken portioned
- 3 T butter
- 2 T olive oil
- 100 G pancetta
- 12 small white onions
- 12 button mushrooms
- Flour
- salt and pepper
- 2 cloves of garlic minced
- 1 sprig of thyme
- 2 leaves bay
- 2 sprigs flat-leaved parsley
- 4 T brandy
- ½ bottle good red wine
- 1 sugar lump
- 1 T butter
- 1 T Flour
- 2 T flat-leaved parsley chopped
Ingredients
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Instructions
- Brown pancetta in mix of oil and butter and add onions. Cook for 1-2 mins then add mushrooms. When brown remove from pan and set aside
- Roll chicken pieces in seasoned flour and sauté in the same fat until golden on each side
- Return mushroom mix to pan
- Add salt, pepper, garlic, thyme, bay leaves and parsley. Cover pan and cook in oven at 190C until almost tender
- Remove chicken pieces and skim off fat. Set casserole on a high heat, pour in warn brandy and ignite it. Extinguish with the wine
- Add sugar and reduce sauce over a quick heat by half
- Combine flour and butter to form a beurre manie and add to sauce.
- Strain sauce into a clean casserole dish, return chicken and vegetables and simmer in a very slow oven till needed. Garnish with parsley
- Improves overnight. Reheats well