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Categories:
chicken flour olive oil shallots onions bacon garlic flour red wine chicken stock button mushrooms bay leaves thyme baby carrots brandy vegetables
Viewed: 53 - Published at: 5 years agoIngredients
- 4 None chicken legs
- 1/4 cup flour, seasoned with salt and pepper, to dust
- 2 tbsp olive oil
- 12 None shallots, halved
- 10 None pickling onions
- 4 slices bacon, chopped
- 2 cloves garlic, crushed
- 2 tbsp flour
- 2 cups red wine
- 1 cup chicken stock
- 7 oz button mushrooms, halved if large
- 2 None bay leaves
- 4 sprigs thyme
- 1 bunch baby carrots, trimmed and halved lengthwise
- 2 tbsp brandy (optional)
- None None Vegetables of choice, to serve
Method
- Dust chicken in seasoned flour, shaking off excess. Heat oil in a large heavy-bottomed skillet on medium heat. Brown chicken for 4-5 mins, turning. Remove from pan.
- Saute shallots, onion and bacon in same pan for 3-4 mins, until golden. Add garlic; cook 1 min.
- Add 2 tbsp flour to pan. Cook, stirring, 1 min. Remove from heat. Add wine and stock, stirring until smooth. Return to heat. Bring to a boil, stirring.
- Return chicken to pan with mushrooms, bay leaves and thyme. Reduce heat to low; simmer, covered, 35 mins.
- Add carrots and brandy to pan. Simmer, uncovered, a further 10-15 mins, until sauce reduces by one-third. Remove bay leaves. Season to taste. Accompany with vegetables of choice.
