Recipe
Red Wine-Braised Chicken
Serves 6
30g slab bacon, diced
4 pieces chicken thigh (approximately 500g), boneless, cut into 20g pieces
All-purpose flour, as needed, for dusting
200g mushrooms, cleaned, stemmed, and quartered
2 small cloves garlic, peeled and chopped
1 small shallot, peeled and chopped
1 medium carrot, peeled and diced
1 stalk celery, diced
400g small potatoes, boiled
1 bay leaf
3 sprigs thyme
3 stalks parsley, chopped
125g red wine
250g chicken stock (optional) or water
Lemon juice, to taste
Salt, to taste
Pepper, to taste
- Place the bacon in a medium-sized sauté pan and render over low heat. When the bacon is nicely browned, remove from the pan and reserve.
- Season the chicken thighs with salt and pepper and dust with all-purpose flour. Heat the pan with the rendered bacon fat and brown the chicken thigh pieces on all sides. Remove from the pan and reserve.
- Add the mushrooms to the pan and cook until lightly browned; reduce the heat and add the garlic, shallot, carrot and celery. Continue to cook for two to three minutes. Remove the mushroom mixture from the pan and reserve.
- Return the pan to medium heat and add the red wine, bay leaf, and thyme sprigs. Reduce by half and add the chicken stock. Continue to reduce by half again.
- In a large pot, arrange the boiled potatoes, browned chicken pieces, vegetables, and bacon. Cover with the red wine reduction and gently simmer for 10-15 minutes, or cover and place in an oven pre-heated to 160˚C/320˚F for 30 minutes.
- Remove from heat and add the chopped parsley; season to taste with lemon, salt, and pepper. Serve immediately.