26 - Chicken in White Wine

Ingredients

• 600ml (20fl oz) dry white wine
• 2tbsp olive oil
• 1 lemon quarter
• 2 bay leaves
• 4 sprigs of thyme
• 4 free-range chicken thighs (skin on)
• 4 free-range chicken breasts (skin on)
• 50g (13/4oz) butter
• 150g (5oz) lardons or 6 rashers streaky bacon, diced
• 1 tbsp plain flour
• 8 small shallots, peeled
• 250g (8oz) small mushrooms
• 1 tbsp chopped flat-leaf parsley

Method

1. Combine the wine, oil, lemon quarter, bay leaves and thyme in a large bowl. Add the chicken pieces, cover and marinate in the fridge for 24 hours.
2. Heat the oven to 150°C (gas mark 2). Remove the chicken from the marinade and pat dry with kitchen paper. Heat half the butter in a large heavy flameproof casserole over a medium heat. Add the lardons or bacon and cook, stirring for about 2 minutes. Add the chicken thighs and fry until golden, then remove and add the breast and cook until golden. Remove from the casserole and set aside.
3. Sprinkle the flour over the base of the casserole and cook, stirring to mix together the fat and the flour, for 1 minute, or until golden. Slowly add the marinade (including the herbs and bay leaves), stirring with a wooden spoon to mix the flour and wine together. Bring to a simmer over a low heat. Return the chicken and bacon to the casserole, cover and place in the oven for 30 minutes.
4. Meanwhile, heat the remaining butter in a large frying pan and add the shallots. Sauté over a medium heat for about 5 minutes, then add the mushrooms and sauté until golden. Add the shallots and mushrooms to the casserole, cover and cook for a further 20 minutes. Season to taste, sprinkle with parsley and serve from the casserole.