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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is a recipie I saw on UK T.V. Food's 'Heaven's Kitchen'. This is by Mike Robinson, it looked absolutely delicious. Ingredients:
1 whole organic free-range chicken |
2 tablespoons olive oil |
750 ml french wine |
8 garlic cloves, lightly crushed |
2 tablespoons plain flour |
8 slices streaky smoked bacon |
2 ounces pancetta |
1 tablespoon fresh thyme |
3 ounces unsalted butter |
1 ounce plain flour |
8 shallots, quartered |
1 onion, finely chopped |
Directions:
1. segment the chicken, leaving the skin on and leaving the chunks fairly large.
2. coat in seasoned flour.
3. Heat up the olive oil in a large non-stick pan.
4. Add the bacon, pancetta and finely chopped thyme and fry for approximately 5 minutes.
5. Add the chicken andfry until golden brown.
6. Add the onion,shallots and garlic, fry for a further minute or two.
7. Add the wine and simmer for approximately one hour.
8. Remove the chicken and vegetables, leaving just the sauce.
9. Mix the unsalted butter and the 1 oz plain flour into a beurre mernier.
10. Add this to the sauce.
11. Pour the thickened sauce over the chicken.
12. Serve with new potatoes and a glass of red wine.
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