Saturday February 18, 2017
8 pieces of chicken
8 0z mushrooms
1 and a quarter pints red wine
1 0z butter
1 tbsp of butter and 1 tbsp flour combined to make a paste
1 tbsp oil
8 oz streaky bacon
2 cloves of garlic
Melt the butter with the oil in a pan and fry the chicken joints skin side down until they are nicely golden then turn them and colour the other side.
Remove the chicken and place in a cooking pot. Cut the bacon into small cubes brown in the frying pan and add then to the chicken, then finally brown the onions and add them too.
Place the garlic and sprigs of thyme among the chicken pieces, season with pepper and pop in a couple of bay leaves.
Pour in the wine, put the lid on the pot and simmer for an hour or until the chicken is tender. During the last 15 minutes add the mushrroms and stir them into the liquid.
Remove the chicken, bacon, onions and mushrooms and place them in a warm oven to keep warm. Bring the liquid to a fast boil and reduce to about a third.
Add the butter and flour paste to the liquid. Bring to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over.
If you like, sprinkle some parsley over the chicken to make it look pretty.