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
- ⭕⭕ ⭕
- ✴✴✴ sauce ✴✴✴
- 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 ⅛ 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 ¼ 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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