- 2 tbsp seasoned flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 4-5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 head garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200g chestnut mushrooms
- 3 rounded tbsp crème fraîche
- 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 crème fraîche 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.
Make a simple chicken stockOnce you have jointed the chicken, cut the backbone in half and put in a pan with the leg and wing tips, 1 roughly chopped carrot, 1 stick of celery and 1 shallot. Add 1 bay leaf and a thyme sprig, a few black peppercorns and some salt. Bring to the boil, then reduce heat, cover and simmer for 30 mins. Strain and use.