Free Cooking Recipes

Originally the French farmer’s simple stew using farmhouse chickens and wine from a neighboring vineyard, this dish is now a classic. As with many casseroles and stews, the flavor will improve if made a day or two in advance.

SERVES 4
1 x 1.25/1.75 kg (31/2-4 lb) roasting chicken
30 ml/2 tbsp vegetable oil
4 lean bacon rashers, derinded and chopped
12 baby onions or shallots, peeled
2 cloves garlic, chopped
5 cups/21/2 pt French red table wine
15 ml/1 tsp brandy
15 ml/1 tbsp tomato puree (paste)
2 sprigs fresh thyme
2 bayleaves
2 sprigs fresh parsley
300 g/ 10 oz small dark-gilled mushrooms
salt and freshly ground black pepper
15 ml/1 tbsp plain (at purpose) flour
15 ml/1 tbsp butter, softened
30 ml/2 tbsp freshly chopped parsley

Directions:

1. Joint the chicken into 8 portions.
2. Heat the oil in a large, heavy-based pan. Add the chicken in one single
3. layer and saute until evenly browned all over. Remove from the pan. Drain off all but 15 ml/1 tbsp fat from the pan.
4. Add the bacon, baby onions or shallots and garlic to the pan and fry
5. until the onions are golden. Stir in the red wine, brandy, tomato puree (paste), fresh herbs and seasoning, to taste.
6. Return the chicken to the pan. Bring to the boil, then reduce the heat,
7. cover and simmer for 40 minutes. Stir in the mushrooms and simmer, uncovered, for a further 10 minutes. Adjust seasoning, if necessary.
8. Transfer the chicken, onions and mushrooms to a warm serving plate. Discard the herbs. Bring the sauce to a steady boil and drop in teaspoonfuls of the creamed flour and butter. (This is called beurre manie.) Whisk continuously, until all the mixture has been added. Simmer for 10 minutes to cook the flour and thicken the sauce.
9. Pour the sauce over the chicken, then sprinkle with the freshly chopped parsley. Serve immediately, accompanied with fresh vegetables.