This simple French dish is perfect for entertaining guests. Chicken braised in a rich red wine sauce with tender mushrooms and onions. It's sure to impress.
1 Moy Park whole Irish chicken (jointed into 8 pieces)
2 tbsp olive oil
20 shallots (peeled and left whole)
300g small button mushrooms
150g bacon lardons
2 garlic cloves (peeled and crushed)
2 tbsp plain flour
400ml red wine
450ml chicken stock
1 bay leaf
Sprig of thyme
2 tbsp parsley (finely chopped)
Heat the oil and butter in a large casserole dish. Add the chicken pieces and fry, ensuring the skin becomes crisp and brown. When cooked, set the chicken aside.
Melt the remaining butter with the oil. Add the shallots, mushrooms and bacon. Cook for 10 minutes, stirring regularly until browned.
Add the garlic and cook for 2 minutes, then add the flour and cook for a further minute.
In a separate pan, bring the red wine to the boil and reduce by half. Pour into the casserole dish with the chicken stock. Return the chicken pieces to the casserole dish, then add the bay leaf and thyme.
Cover the casserole and cook in a preheated oven for 1 hour at 180°C/350°F/gas mark 4.
Garnish with fresh parsley.
Top Tip: Serve with a cheeky glass of red.
Your local Northern Ireland Moy Park stockist: