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1 chicken on the bone, jointed into 8 pieces
2tbsp olive oil
20g butter
20 shallots, peeled and left whole
300g small button mushrooms
150g pancetta, cut into lardons
2 cloves garlic, peeled and crushed
2tbsp plain flour
100ml cognac
400ml red wine
450ml chicken stock
1 bay leaf
1 sprig thyme
2tbsp parsley, finely chopped
1. Heat half the oil and butter in a large casserole dish, and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
2. Melt the remaining butter with the oil and add the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes then add the flour and cook for a further minute.
3. In a separate pan, bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.
4. Add the reduced red wine and chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme. Cover the casserole and cook in the preheated oven at 180°C (350°F / gas mark 4) for one hour.
5. Serve garnished with fresh parsley and plain boiled potatoes.
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