This classic French chicken dish is normally made with bacon, but I decided to try without. It came out nicely, full of flavour. Serve on special occasions.
INGREDIENTS
750g chicken thighs and legs with the skin on
1 cup chopped tomatoes
1 tbs tomato puree
1 cup small shallots (in Srilanka we use these a lot)
2 cups carrot, peeled and thickly sliced
250g chestnut mushrooms, thickly sliced
4 garlic cloves, chopped
4 tbs olive oil
2 cups red wine
1 1/2 cup chicken stock
2 star anise
Salt and pepper to taste
Bouquet garni – 3 bay leaves, 2 sprigs rosemary, 3 sprigs thyme, 5 cloves tied into a small bundle (make sure you remove it before serving).
Fresh thyme for garnish
To thicken:
2 tbs plain flour
2 tbs butter
Heat the butter in a pan, add the flour to make a puree; add into the casserole
METHOD
Heat half of the oil in a thick-bottom pan, add the chicken skin side down and cook 5-8 minutes uncovered, turning once until golden brown on both sides. Remove to a separate bowl. Heat the rest of the oil then add the garlic, onion and mushrooms, then the carrot, tomato, and tomato puree. Add red wine, chicken stock and herbs, put the chicken back into the pan and mix carefully. Lower the heat to a gentle simmer, then add the thickener. Cover and cook for 50 mins – 1hr. Remove the star anise and bouquet garni, check the seasoning. Garnish with fresh thyme and serve with a potato bake.
