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Categories:
olive oil butter shallots mushrooms bacon garlic brandy chicken chicken all-purpose red wine chicken stock Dijon mustard bay leaves thyme carrots potatoes baguette crusty
Viewed: 65 - Published at: 3 years agoIngredients
- 3 tablespoons olive oil
- 4 tablespoons butter
- 12 shallots
- 12 ounces cremini mushrooms small
- 7 ounces bacon chopped
- 3 cloves garlic minced
- 1/2 cup brandy
- 6 chicken thighs on the bone
- 6 chicken legs
- 3 tablespoons all-purpose flour
- 3 cups red wine
- 2 cups chicken stock
- 1/2 tablespoon dijon mustard
- 3 bay leaves
- 1/4 bunch fresh thyme tied with butcher's twine
- 18 baby carrots trimmed
- 2 pounds baby potatoes
- baguette crusty, to serve
Method
- Preheat oven to 350°F.
- Heat 1 1/2 tbsp olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Cook shallots, mushrooms and bacon for 8-10 mins, until golden brown, stirring regularly. Add garlic then deglaze with brandy. Cook for 3 mins. Set aside. Add remaining butter and olive oil to pan. Season chicken and brown. Set aside. Add flour and cook for 1 min, stirring. Add wine, stock, mustard and herbs. Return chicken, shallots, mushrooms and bacon to pan along with carrots and potatoes. Bring to a boil then transfer to oven for 1 hour to 1 hour 30 mins, until chicken falls off the bone. Remove from oven and skim off excess fat. Discard bay leaves and thyme stems.
- Serve with crusty baguette.
