Publications
Partners
- 1 - red onion, cut into pieces
- 2 - carrots, cleaned and cut into coins
- 4 - garlic cloves, crushed
- 1 - bouquet garni
- 1 - whole clove
- 750ml - bottle ( red wine)
- 12 - chicken thighs
- - salt and pepper
- - oil
- 60ml - butter
- 125ml - brandy (optional)
- 125g - bacon bits
- 45ml - cake flour
- 15-30ml - red wine vinegar
- 750ml - pickling onions, microwaved until soft and the skins removed
- - TO SERVE
- - mashed potatoes or starch of your choice
1 Mix the onion, carrots, garlic, bouquet garni, whole clove and red wine.
2 Put the chicken in a non-metal dish and pour the red wine mixture over. Cover and marinate for at least 1 hour, but preferably overnight.
3 Remove the chicken from the marinade and season with salt and pepper. Heat the oil and butter in a pot and fry the chicken until browned on all sides. Pour the brandy over (if using) and flambé. Remove the chicken pieces.
4 Pour the red wine mixture through a sieve, but keep both the liquid and the veggies.
5 Fry the bacon in the same pot until brown then remove. Stir-fry the veggie mixture in the same pot until soft, then stir in the flour.
6 Slowly add the red wine liquid and vinegar, stirring continuously until the mixture boils and starts thickening. Season with salt and pepper.
7 Add the chicken, bacon and pickled onions and simmer until the chicken is tender and flavoursome.
8 To serve Transfer to a serving dish and serve with mashed potatoes or the starch of your choice.
