Preparation
- Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish.
- Remove and drain on kitchen paper.
- Add the 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.
- Pat the chicken pieces dry with kitchen paper.
- Pour the remaining 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.
- Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the 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.
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again.
- Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.
- Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan.
- Add the mushrooms and fry over a high heat for a few mins until golden.
- Remove and keep warm.
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish.
- Remove the bouquet garni.
- To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon.
Pro Tips
- in the bacon and fry until crisp.
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