Ingredients
8 joints free range chicken, on the bone and skin removed
150g/5½oz shallots, peeled but left whole
5 cloves of garlic, crushed
25g/1oz butter
sprig of fresh thyme or a good pinch of dried
150g/5½oz streaky bacon, cut thickly
350g/12½oz button mushrooms
500ml/16½fl oz good red wine
500ml/16½fl oz chicken stock
2 tbsp balsamic vinegar
small bunch flatleaf parsley, chopped
salt and crushed black pepper
Method
1. Heat a thick-bottomed casserole dish on the stove, add almost all the butter, shallots and garlic and cook gently until just browned. Add the bacon and thyme and cook for 2-3 minutes.
2. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is cooked through.
3. Add the parsley, together with a knob of butter. Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.
