Chicken, mushroom and bacon casserole
Serves 6
Serves 6Ingredients
- 6 chicken marylands, each cut into 3 pieces
- salt and pepper
- 750ml red wine
- bouquet garni of fresh herbs
- 18 small golden shallots
- 18 small button mushrooms
- butter and olive oil for cooking
- 250g bacon
- 30g plain flour
- 1 litre chicken stock
- 125ml brandy
- ½ bunch chopped parsley
Method
- Place the chicken pieces into a large bowl and season with salt and pepper
- Pour over the red wine, add the herbs, cover and refrigerate overnight to marinate
- Peel the shallots and cook with the mushrooms in a large frypan in some of the butter and olive oil until soft and starting to colour
- Slice and add the bacon and cook until crisp
- Place into a large casserole dish
- Drain the chicken pieces from the marinade, dry and sauté in the frypan until golden
- Add the flour and coat the chicken pieces
- Place the chicken pieces into the casserole dish and add the stock
- Pour the brandy into the frypan and simmer to deglaze the pan
- Pour in with the chicken, place over a medium heat and cook for about 45 minutes until chicken is cooked through
- Serve with chopped parsley and rich creamy mashed potato
