In the same casserole dish, cook the vegetables from the marinade for a few minutes before adding the chicken back to the dish. To cook the chicken, add a mix of butter and oil to a casserole dish and brown the chicken pieces on a medium heat until golden, then transfer to a plate. Before the marinade boils remove any scum appearing on the surface.Ĭarry out the same process with the chicken stock unless you're using a readymade stock, in which case warm it up in a pan and let it simmer gently while you start cooking your chicken. Do the same with the garnish from the marinade but keep separate from the chicken.įilter the marinade through a sieve into a sauce pan and bring the liquid to the boil then reduce the heat. Take the chicken pieces out of the marinade and pat dry with a kitchen towel.
Make a brown chicken stock or use a good quality readymade brown chicken stock (in liquid form, not stock cubes). Mix with a clotted spoon and cover with a lid and place in the fridge leave for at least 6 hours, turning the pieces of chicken from time to time. Then pour in the red wine and oil over the chicken. Marinate your chicken pieces in red wine by putting chicken pieces in a large bowl with the carrot, onion, shallot, garlic and the bouquet garni. One whole chicken deboned or 1kg of chicken pieces (tights works best)ĥ0 ml (1.7 fl oz) of Cognac (I used Courvoisier)Ģ0 ml (0.7 fl oz) of peanut or sunflower oilġ bouquet garni (or a bay leaf a few twigs of thyme)ĥ00 ml (2 cups) of premium chicken stock (of the shelf)ġ25 g (4.4 oz) of smoke pork belly, bacon or pancetta in cubesġ25 g (4.4 oz) of button mushrooms (you can use other forest mushrooms too)
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