Chicken braised with red wine, mushrooms and bacon.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1.5 kg bone-in chicken pieces
- 150 g bacon, diced
- 1 tbsp olive oil
- 2 onions, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 250 g mushrooms, quartered
- 1 tbsp tomato paste
- 1 tbsp plain flour
- 500 ml dry red wine
- 300 ml chicken stock
- 2 thyme sprigs
- 1 bay leaf
- Salt and pepper
- Chopped parsley
Method
- Pat chicken dry and season lightly. Render bacon in a heavy casserole, then remove.
- Add oil if needed and brown chicken in batches. Set aside.
- Soften onions and carrots for 7 minutes. Add garlic and mushrooms and cook for 5 minutes. Stir in tomato paste and flour for 1 minute.
- Pour in wine gradually, scraping the base. Add stock, thyme, bay, bacon and chicken.
- Bring to a gentle simmer, cover and cook on low heat for 45–60 minutes until tender and at least 74°C. Remove the lid for the last 15 minutes to reduce the sauce.
- Skim excess fat, remove herb stems and bay, check seasoning and finish with parsley. Serve with mash.
Kitchen notes
Use a drinkable dry wine; the finished sauce should be savoury rather than sweet.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
