We’ve made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour
Prep:25 mins
Serves 6
1½ tbsp olive oil3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped12 small shallots, peeled2 free-range chicken legs (460g), skin removed4 free-range chicken thighs with bone and skin (650g), skin removed2 free-range, skinless, boneless chicken breasts (280g)3 garlic cloves, finely chopped3 tbsp brandy or Cognac600ml red wine150ml good-quality chicken stock2 tsp tomato purée3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garnismall handful chopped flat-leaf parsley, to garnish
STEP 1Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.STEP 2Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.STEP 3Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.STEP 4Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.STEP 5Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.STEP 6Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.STEP 7Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.STEP 8Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins – 1hr.STEP 9Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.STEP 10Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.STEP 11To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.STEP 12Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.STEP 13Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.
