Photo: Quentin Jones
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Ingredients
- 1 free-range or organic chicken, about 1.6kg
- 60g unsalted butter
- Vegetable oil
- 8 pickling onions, peeled
- 150g speck, cut into 2cm strips
- 12 button mushrooms
- 2 garlic cloves, sliced
- 2 tbsp plain flour
- 300ml red wine
- Salt and pepper
- 600ml chicken stock
Method
Cut chicken into eight pieces. Melt half the butter and a dash of oil in a frypan and fry the chicken pieces until golden brown. Add onions and speck and fry for about 10 minutes or until coloured. Add mushrooms and garlic and fry a further four minutes. Stir in flour and cook for two minutes. Add red wine, bring to the boil and simmer for five minutes. Season and add stock. Bring to the boil then reduce to a very low simmer and cook for 30-40 minutes or until legs are just cooked. With a slotted spoon remove chicken, speck, onions and mushrooms to a serving dish.Re-boil sauce, whisk in remaining butter, check seasoning and pour over chicken. Serve with boiled new potatoes and chopped parsley, and a glass of red wine.
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