This French classic has been transformed into a garlic free delight for me and the truth is, nobody has ever mentioned the absence of garlic; only the great lingering taste and tender ‘fall off the bone’ chicken.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 1 Hour 20 Minutes
- Total Time: 1 Hour 40 Minutes
- 6 complete chicken thighs, with skin and bone
- 6 chicken legs on the bone with skin
- 8 oz (250 g) of bacon lardons
- 2 teaspoons of plain flour
- 2 teaspoons of butter
- Half a full bottle of red wine
- 5 sprigs of fresh thyme
- 9 oz (250 g) of chicken stock
- Pinch of course sea salt and ground black pepper
- 20 rinsed and dried button mushrooms
- Optional – 6 small mild shallots
- 1 50 mm (2”) piece of fresh grated ginger
How to Make It
- Pre-heat the oven to 200C (400F).
- Season the chicken thighs and legs with salt and black pepper.
- Place the bacon in a frying pan and cook over a medium heat until lightly browned. Set aside the bacon on a few sheets of kitchen paper.
- Leave the remains of the frying pan and add the chicken thighs and legs, skin side down. Fry until lightly browned. Set aside the chicken to a plate.
- Lower the heat, low to medium and add the mushrooms and optional shallots. Sauté until golden brown.
- Now stir in the flour and butter until completely combined.
- Transfer the contents of the pan into a flame proof casserole dish and on a low heat, pour the red wine into the dish and stir the bacon and thyme into the red wine mix. Simmer until the wine is reduced by about a third. Now add the chicken stock to the mix and add the chicken, bringing to a simmer, just gently bubbling.
- Now put the casserole in the pre-heated oven for 30 minutes. Occasionally spoon the juices over the chicken and continue cooking for a further 30 minutes or longer until the chicken is no longer pink and the juices run clear.
- Now transfer the chicken to a warm serving bowl.
- Transfer the juices of the casserole dish into a saucepan over a high heat and reduce the liquid, until the sauce thickens, skimming any settled fat off the surface. Season with salt and pepper, remove the thyme and pour the sauce over the chicken. Optionally, serve with fresh vegetables and mashed potato.