Chicken with sweet wine & garlic
- 2 tbsp seasoned flour
- 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
- 4-5 tbsp olive oil
- 2 shallots, finely chopped
- 200ml sweet wine, such as Sauternes
- 300ml chicken stock (see how to make your own below)
- sprig each of parsley, thyme and bay tied with string
- 1 head garlic
- 50g butter
- 200g chestnut mushrooms
- 3 rounded tbsp creme fraiche
- a little lemon juice if needed
Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
Stir the mushrooms and creme fraiche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.
Prep. Time: 30 minutes
Cook Time: 45 minutes
Serves: 4 people
Main Ing.: Chicken