One of the most renowned dish cooked in wine but sometimes the most badly done. Don't marinate the chicken as it can overpower the bird's flavour and dry it out.
1 free-range or organic chicken, about 1.6kg
60g unsalted butter
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
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.