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Ingredients
Serves 4
- 1 whole chicken, broken down into 2 breasts, 2 thighs, 2 legs
- 1 tbsp vegetable oil
- 30g butter
- 8 small shallots, peeled cut in half if large
- 2 garlic cloves, sliced
- 200g button or chestnut mushrooms, sliced in half
- 3 tbsp flour
- 200ml red wine
- 2 tbsp tomato paste
- 500ml chicken stock
- 4 bay leaves
- 2-3 thyme sprigs, plus a few for the potatoes
- 1 kg baby potatoes
- sea salt and freshly ground black pepper
To serve
- handful of flat leaf parsley, to garnish
- 1 crusty sourdough baguette
Method
- Pre-heat the oven to 180c.
- Break the chicken down into parts and place on a tray. Season with sea salt and set aside. Heat a shallow casserole dish on the hob and add the oil and butter.
- Add the chicken pieces to the dish and cook on a medium to high heat for 2 minutes on each side, just until browned, then place onto a plate.
- Into the same pan, add the shallots, garlic and mushrooms and fry for 4-5 minutes on a medium heat until golden. Add the flour to the pan and cook out for 3 minutes, stirring regularly, then add the red wine and allow to simmer for 1 minute. Stir in the tomato paste and chicken stock and bring to a simmer.
- Add the bay leaves and thyme sprigs, season with some salt and pepper, and then place the chicken breasts back in the sauce. Put a lid on the dish and place in the oven to cook for 1 hour at 180c.
- Place the baby potatoes into a bowl and drizzle with some olive oil and season with salt and pepper. Toss to coat the potatoes and then place on to a baking tray, add any remaining thyme sprigs and put into the oven to cook alongside the chicken until golden and tender.
- Remove from the oven after 1 hour, take off the lid and then garnish with some parsley leaves. Serve with a crusty sourdough baguette and the roasted baby potatoes.
