Head Chef of Viemont House Gary O' Hanlon shows you how to make the most of your chicken!
- 1600 g Chicken (legs and thighs)
- 3 tsp olive oil
- 3 tsp chopped thyme
- 3 tsp chopped rosemary
- 6 cloves garlic (crushed)
- 100 g smoked bacon
- 200 g button mushrooms
- 200 kg pearl onions
- dusting of flour to cover the chicken
- salt and white pepper to taste
- 750 ml bottle of burgundy (or enough to cover the chicken)
- Butcher the chicken thighs and season with salt and pepper and toss in flour.
- Heat a heavy based cast iron casserole dish, add the olive oil and heat until smoke point, add the chicken and cook until golden all over. Remove and set aside.
- Add the diced smoked bacon and saute until coloured, then add the garlic, pearl onions and button mushrooms.
- Add the herbs and place the chicken back in cover with wine, bring to a simmer and cover.
- Place in a pre-heated oven at 170°C for approx one hour until the meat is tender but not falling off the bone.
Classically a whole chicken would be used for this dish cut up into 8 pieces. If doing so follow the same procedure just adding 50g extra of the onions and mushrooms and 500ml wine. It would serve 4 adults. Carrots & Celery can also be added to bulk up the dish. Best served with Haricot Vert (green beans) and Baby potatoes in parsley butter. Also beautiful with creamed potato and maybe even a celeriac and swede gratin!
More by Gary O'Hanlon:
- Chicken Quesadilla with Sour Cream and Tomato Salsa
- Chicken Scaloppini
- Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley