Vid features a cameo by the cat at the end...
- 400g baby shallots
- 3 garlic cloves
- Handful of thyme
- 4 bay leaves
- 600ml red wine
- 6 chicken breasts
- 350g smoked streaky bacon, chopped
- 3 teaspoons of plain flour and 150ml water
- 1 tablespoon of tomato purée
- 1 tablespoon of light muscovado sugar
- 400g mushrooms, halved
Shallots, garlic (crushed or finely cut), thyme, bay leaves, wine and chicken in a bowl. Leave for 1 hour. Make sure the chicken is fully submerged.
Top Tip: if you bung the shallots in boiling water for five minutes then they become much easier to peel. That's what that bit in the video is all about.
Get the oven on at 160.
Drain by placing a colander over a large pan (for the wine). Pick out the chicken and fry in large knob of butter and olive oil (leave everything else in the colander for the time being). When chicken browned nicely, remove from the pan and put to one side. Add bacon and fry. When bacon done, bung the shallots and rest of the herbs in and let them all fry for a few mins.
At the same time as frying the chicken, boil the drained wine until reduced a bit (a few mins at high heat, we don’t want to lose too much though). Mix the flour and water together and then add gradually to the hot wine, stirring after you add each bit - we don’t want it to go lumpy so make sure you stir it; also if you find that there are lumps of flour in the water, it is worth using a sieve. Once it’s all in, keep it hot.
Add the wine mix to chicken. Add in the tomato purée and sugar. Stir and season.
Cook for 30 mins. Chicken should be white all the way though.
Fry the mushrooms in plenty of butter (and maybe a dash of worcestershire sauce if you've got it) then bung into the casserole dish. Serve.
NB. You can make this a day in advance but don't add the mushrooms until the day you want to serve otherwise I reckon they'll go rubbery.