Ingredients
- 12 French shallots or baby onions
- 1½ tablespoons garlic–flavoured olive oil
- 50 g bacon, rind removed, cut into thin strips
- 12 chestnut or button mushrooms
- 4 chicken joints such as breasts, about 175 g each
- several sprigs of fresh parsley, stalks bruised
- several sprigs of fresh thyme
- 1 bay leaf
- 150 ml chicken stock, preferably homemade
- 1½ cups (375 ml) full–bodied red wine
- salt and pepper
- 300 g carrots, cut into chunks
- pinch of caster sugar
- 1 tablespoon corn
- flour
- chopped fresh parsley to serve
Preparation
- Put the shallots or onions in a heatproof bowl and pour over enough boiling water to cover.
- Leave for 30 seconds, then drain.
- When cool enough to handle, peel and set aside.
- Heat 1 tablespoon of the oil in a flameproof casserole dish.
- Add the bacon and fry for about 3 minutes, stirring often, until crispy.
- Remove with a slotted spoon and set aside.
- Add the shallots to the casserole dish and fry, stirring often, over a moderately high heat for 5 minutes or until browned all over.
- Remove with a slotted spoon and set aside.
- Add the mushrooms to the dish, with the remaining 2 teaspoons of oil if needed, and fry for 3–4 minutes until golden.
- Return half of the bacon and shallots to the casserole dish.
- Place the chicken joints on top and sprinkle with the remaining bacon and shallots.
- Tie the herbs into a bouquet garni and add to the dish with the stock and wine.
- Season generously with pepper.
- Bring to the boil, then reduce the heat to very low and simmer for 15 minutes.
- Add the carrots and continue simmering over a low heat for a further 30 minutes or until the chicken is cooked through and the carrots are tender but still crisp.
- Lift out the chicken and arrange on a warmed serving platter.
- Strain the liquid into a saucepan.
- Add the bacon, mushrooms, shallots and carrots to the chicken and keep warm.
- Put the bouquet garni back in the strained liquid, add the sugar and bring to the boil.
- Boil until the sauce is reduced to about 1½ cups (375 ml).
- Mix the cornflour with a little water to make a smooth paste.
- Add to the sauce, stirring, and simmer until thickened.
- Adjust the seasoning to taste and discard the bouquet garni.
- Spoon the sauce over the chicken and vegetables, sprinkle with parsley and serve.