- 8 thigh and drumstick chicken portions
- 6 sprigs of thyme
- 3 bits of parsley, roughly chopped
- 2 bay leaves
- 1 bottle (750 ml) red wine
- 15 ml olive oil
- 15 ml butter
- 250 g streaky bacon, cubed
- 10 shallots or small onions
- 125 ml chicken stock
- Salt and freshly ground black pepper
- 300 g baby mushrooms
Put chicken pieces, thyme, parsley and bay leaves in a large bowl. Pour wine over. Cover bowl with cling wrap and refrigerate overnight. The chicken will take on a red colour. Preheat oven to 180 °C. Take chicken out and dry with paper towels. Keep wine to one side. Heat oil and butter in an oven pan. Brown the chicken. Take chicken out and fry bacon in the same pan until slightly crisp. Add shallots and cook for about 2 minutes with the bacon. Put chicken back in the pan and add wine, with the thyme, parsley and bay leaves. Add stock and season with salt and black pepper. Cover and put in the oven for about 2 hours. Add mushrooms for the last half hour. (If the sauce looks too thin, you can combine 15 ml corn flour and 25 ml water and add it to the sauce. Cook for another 15 minutes until thickened.) Serve with French loaf.
To drink: A classic cabernet sauvignon.