Ingredients
- 50g butter
- 1 tbsp olive oil
- 1 free-range chicken cut into 8 pieces or 4 chicken marylands, each cut in half
- flaked salt and freshly ground pepper
- 16 shallots, peeled*
- 50ml calvados or cognac or brandy
- 1/3 cup chicken stock
- 1 sprig fresh thyme
- 2 fresh bay leaves
- 2 tbsp creme fraiche
Method
Preheat oven to 180C.
Choose a heavy-based casserole dish that will neatly fit all the chicken pieces and shallots. Heat a frying pan over high heat, add the butter and olive oil and cook the chicken pieces until golden brown on both sides. Season with salt and pepper and remove the chicken to the casserole dish. In the same frying pan, add the shallots and cook for five minutes or until lightly brown all over. Add the calvados to the pan and set alight by carefully tilting the pan towards the gas flame (or use a match). This will burn off the alcohol. Now add the chicken stock and cook briefly, stirring the bottom of the pan, before adding the contents of the pan to the chicken in the casserole dish. Season with salt and pepper and add the thyme and bay leaves. Bring gently to the boil on the stove and cover with a lid before baking for one hour.
Remove from oven and, using a slotted spoon, remove the chicken and shallots from the pot and transfer to a warm serving plate while you finish the sauce.
Over a medium heat, bring the sauce to a gentle simmer and reduce slightly before adding the creme fraiche. Bring to the boil, check for seasoning and pour this over the chicken and shallots.
To serve
Serve with either mashed potatoes or crusty white bread.
Serves: 4
* Shallots are a relative of the onion that have a mild and sweet flavour. They grow in very small bulbs and are known as eschallots in NSW.
