The chicken thighs are braised in red wine until tender and deeply flavoured. Best served with mashed potatoes and steamed greens.
Serves: 4
INGREDIENTS
1 tablespoon olive oil
4 rashers streaky bacon, thinly sliced
4-5 bone-in, skin-on chicken thighs
1 carrot, peeled, thinly sliced
8 shallots, peeled
16 button mushrooms
4 sprigs fresh thyme
3 cloves garlic, sliced
300ml red wine
200ml chicken stock
50ml sherry
2 bay leaves
½ teaspoon cracked pepper
sea salt
METHOD
Preheat the oven to 160°C regular bake.
Heat the olive oil in a large ovenproof dish over a medium heat. Fry the bacon until golden then remove from the pan and set aside. Add the chicken thighs and lightly brown on all sides then remove from the pan and set aside. Do not wash the pan.
Add the carrot and shallots to the pan and fry for 5 minutes. Add the mushrooms, thyme and garlic and fry for a further 2 minutes. Add the remaining ingredients along with the bacon and the chicken thighs and bring it all to a simmer.
Braise in the oven for 45 minutes, or until the liquid has reduced by half and the chicken skin is golden brown. Season with salt to taste before serving.
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