Preparation time 30 minutes
Cooking time 1 hour 30 minutes
*2 tbsp plain flour
*salt and freshly ground black pepper
*4 chicken portions
*60g (2oz) butter
*125g (4.5oz) diced Pancetta
*2 garlic cloves crushed
*1 carrot diced
*1 celery stick, roughly chopped
*4 tbsp brandy or cognac
*750ml (1.25 pints) red wine such as Beaujolais
*1 bay leaf
*4–5 sprigs of thyme
*1 tbsp olive oil
*450g (1lb) button onions
*1 tsp soft light brown sugar
*1 tsp red wine vinegar
*225g (8oz) button mushrooms
1. Season the flour to taste with salt and pepper. Coat the chicken with 1 tbsp of the seasoned flour. Melt half the butter in the casserole, add the chicken, and fry gently until golden brown on all sides.
2. Add the pancetta, garlic, carrot, and celery, and fry until softened. Add the remaining flour and cook for 1–2 minutes. Pour in the brandy and wine, stirring to remove any sediment from the bottom of the casserole. Add the bay leaf and thyme, bring to the boil, cover, and simmer for 1 hour.
3. Meanwhile, melt the rest of the butter with the olive oil in a frying pan. Add the onions and fry until just brown. Stir in the sugar, vinegar, and 1 tbsp water.
4. Add the onions and mushrooms to the chicken, and cook for another 30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Transfer the chicken and vegetables to a hot serving dish. Discard the bay leaf and thyme. Skim off any excess fat and boil the sauce for 3–5 minutes, or until reduced. Pour over the chicken and serve.
Recipe adapted from Master Chef Kitchen Bible