1medium sized free-range chickenjointed - or ask your butcher to do this for you
1chicken stock pot
1bouquet garnicelery stick, 2 bay leaves, 2 sprigs thyme, small bunch parsley
salt and pepper
In a large heavy based saucepan (use one with a tight fitting lid), melt the butter and olive oil over a medium heat. Add the chopped bacon to the pan and saute gently until golden. Remove the bacon from the pan and add the shallots, sliced carrot and mushrooms, stir gently and allow the vegetables to gently colour, take care not to burn. Once golden remove the vegetables from the pan.
Take the chicken portions, season well on both sides, place them into the saucepan and saute on both sides. You want to get a good golden colour on the skin, set aside on a plate once this is done. Cook the chicken in batches, do not overload the saucepan otherwise the chicken will steam and you won't get the colour or the crispy skin that you need to flavour the dish.
Pour the wine into the pan to de-glaze it, scraping the bottom of the pan to ensure you get all the flavour working through the gravy. Melt the chicken stock pot through the wine. Add back in the bacon and cooked vegetables, the garlic and the bouquet garni should placed in the pot and stirred through before placing the chicken portions on top. Reduce the heat to a simmer, place the lid on the pan and leave it on the hob to cook for approximately 45 minutes, until the chicken is cooked through.
Remove the meat and vegetables from the saucepan and discard the bouquet garni. Turn the heat up and reduce the volume of the wine by a quarter. Take some of the wine liquor from the pan and mix it with a tablespoon of flour before adding back into the pan and whisking to thicken the gravy. Adjust the seasoning at this point then add back in the meat and vegetables.
Serve the chicken with the cooked vegetables and some simple boiled potatoes.
This dish is a great make ahead dish that can be made in the morning and heated up for dinner later in the day or indeed left overnight in the fridge and used the next which makes it a great dinner party dish.