Ingredients :
- 3-4 chicken portions (I recommend thighs and drumsticks)
- 3 slice thick bacon
- 1 carrot
- 1 large onion
- 125 grams mushrooms
- 25 grams butter
- ββ β
- β΄β΄β΄ sauce β΄β΄β΄
- 400 ml red wine
- 1/4 cup red wine vinegar
- 2 tsp tomato puree
- 2 bay leaves
- 25 grams chopped fresh parsley or 1 tablespoon of dried
- 1 clove garlic (chopped)
- 1 tsp cornflour
- 1 cup cold water
Method :
- Fry off the bacon in groundnut oil in a skillet until it"s just beginning to crisp, then transfer to kitchen paper. Keep any fat in the pan for cooking the onions and mushrooms later
- Fry off the chicken on a griddle or in the skillet on a high heat for two minutes each side, or until it has a nice brown colour. You can get nicer lines on the skin if you put a weight on top, such as an iron pan, or a saucepan half-filled with water
- Prep your veg. Slice the mushrooms and onions thickly, at least β inch if you"re using a mandolin. Slice the carrots on a sharp angle to give that elongated shape seen in the picture
- Saute the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper
- Make a slurry by putting the cold water into a cup and adding the cornflour, stir well. Mix the rest of the sauce ingredients in a separate jug and allow to sit until the onions are cooked. You might want to save ΒΌ cup of the wine to use for deglazing later, instead of using the vinegar
- Layer the mushrooms on top of the sauce. Try not too submerge
- Finally, Iay your chicken on top of the mushrooms, put the lid on and cook for 4 hours on high or up to 8 hours on low. Taste halfway through and season as required
- Serve with a crusty bread, or mashed potatoes
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