Ingredients:<\/b><\/p>\n
* 1 x large chicken, cut into 8 joints
\n * 1 large plateful seasoned flour (plain flour mixed with salt and pepper)<\/p>\n
* 225g lardons, chopped
\n * 16 button onions
\n * 2 sprigs fresh thyme
\n * 2 bay leaves
\n * 725 ml red wine (1 bottle – use wine you'd drink!)
\n * 225g small mushrooms
\n * salt and pepper<\/p>\n
* Olive oil
\n * Freshly ground black pepper
\n * Salt<\/p>\n
Method:<\/b><\/p>\n
Lightly dust the chicken pieces in the seasoned flour. Heat the oil in a pan and fry the chicken until coloured all over. Remove the chicken and place them in the cooking pot – the dish will have to be deep and wide enough to arrange the chicken in one layer and completely cover them with liquid later.<\/p>\n
Using fresh oil in the pan, saute the lardons until browned and add them to the chicken, then finally brown the onions a little and add them too. Next place the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid.<\/p>\n
Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third, whisking all the time until the sauce has thickened. Then serve the chicken with the sauce poured over.<\/p>\n
Mashed potato makes a perfect accompaniment!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: * 1 x large chicken, cut into 8 joints * 1 large plateful seasoned flour (plain flour mixed with salt and pepper) * 225g lardons, chopped * 16 button onions * 2 sprigs fresh thyme * 2 bay leaves * 725 ml red wine (1 bottle – use wine you'd drink!) * 225g small…<\/p>\n