Scaled for your household (6 portions) · original serves 6
Red wine750 ml
Butter85 g
Olive oil1 tbsp
Chicken1.5 kg
Brown onion1
Bacon150 g
Garlic cloves4 clove
Shallots12
Chicken stock300 ml
Bay leaves2
Thyme2 sprig
Swiss brown mushrooms200 g
Flat-leaf parsley3 tbsp
Buttery mashto taste
Source does not specify an amount; no quantity invented.
Method
1
Boil the wine until its volume reduces by one-third. Brown the chicken in 60 g butter and olive oil; remove.
2
Cook onion, bacon and mushrooms in the pan until golden. Return chicken, then add garlic, shallots, stock, reduced wine, bay leaves and thyme. Cover and simmer gently for about 1 hour until the chicken is cooked.
3
Season and stir in the extra 25 g butter and parsley. Serve with prepared buttery mash.
