Cooking Time: 70 minutes
Serves: 2
Ingrediants
1 tablepsoon Vegetable Oil
2 Chicken Leg Portions
2 tablespoons Plain Flour
1 Garlic Clove
200g Shallots
200g Closed Cup Mushrooms
4 rashers Smoked Bacon
1 tablespoon Tomato Puree
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Parsley
1 small Chicken Stock Cube
300ml Red Wine
1 tablespoon Brandy
Salt
Black Pepper
Method
1. Remove the skin from the chicken pieces. Put the flour in a bowl
and mix in a little salt and freshly ground black pepper. Toss the chicken
in the seasoned flour to coat it.
2. Heat the oil in a pan (one with a lid) and fry the chicken for about
ten minutes, until well browned on both sides. While the chicken is frying,
roughly chop the bacon and peel the shallots, slicing off the top and bottom
of each one. Quarter the mushrooms and crush the garlic.
3. Remove the chicken from the pan, and fry the garlic, shallots and
bacon for about five minutes. Add the mushrooms, and the red wine.
4. Bring the wine to the boil, then stir in the stock cube, tomato
puree, brandy, thyme and parsley. Return the chicken to the pan. Sprinkle
on some freshly ground black pepper, and a pinch of salt (not much as the
bacon and stock cube will have added salt).
5. Reduce to a very low heat, cover, and simmer for about 45 minutes.
Check the chicken is cooked through, and serve.
Notes
Use small onions if you do not have shallots.