Ingreadient :

• 1x 1.2kg chicken, cut into 8
• 2 tbsp plain flour
• 25g butter
• 100g pearl onions
• 150g pancetta lardons
• Few sprigs of fresh thyme tied with parsley and bay
• 250g chestnut mushrooms
• 500ml red wine
• 500ml chicken stock
• To serve – mash

Direction :

1. Soak the portioned chicken in wine overnight in the fridge.
2. Drain the chicken, but put the wine in a large ovenproof pan. Then, dust the chicken on a tray with flour, then fry it in butter until brown.
3. Place the chicken stock with the wine in the overproof pan, then add the browned chicken, along with the lardons, onions, mushrooms and the bundle of herbs.
4. Bring to the boil then add a lid on and put in the oven for 1 hour 15 minutes.
5. Serve with mash.