Serves 4-6
INGREDIENTS
- 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces)
- 1 bottle red wine
- 60mL brandy
- 100g plain flour
- Salt & freshly ground black pepper, to taste
- 100g smoked speck, cut into strips (lardons)
- 1 onion, finely chopped
- 20 pearl onions, peeled (or 6 small onions, halved)
- 250g swiss mushrooms
- 8 garlic cloves, lightly crushed
- 2 bay leaves
- 5 fresh thyme sprigs
- 2 tbsp tomato paste
- Fresh parsley, chopped for garnish
METHOD
1. Prepare the chicken
Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine.
Preheat the oven to 180°C.
2. Coat braise the chicken
Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot.
Increase the heat to medium‑high.
In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate.
3. Combine with vegetables
Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes.
Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base.
4. Combine cook
Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer.
Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft.
Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface.
Return the chicken to the sauce warm through.
TO SERVE
Serve garnished with chopped parsley a creamy bed of mashed potatoes.
