Serves 4

This classic French casserole is perfect to cook ahead and serve in a deep plate with creamy mash. Take time to boil a bottle of wine to reduce by half. Green beans or stir-fried courgettes are perfect to accompany.

1 x 75cl bottle red wine, or half bottle for lighter flavour

4 large chicken thighs

4 chicken drumsticks or 2 chicken breasts

Seasoned plain flour

3tbsp olive oil, plus extra for frying onions

50g butter

2 cloves garlic, chopped

2 sprigs fresh thyme

2 bay leaves

1 sprig fresh tarragon or basil

1 medium onion, diced

150g lardons or streaky bacon, chopped

300ml chicken stock

200g button onions

300g chestnut mushrooms, sliced, or baby button mushrooms

142ml pot double cream

Sea salt and freshly ground black pepper

METHOD

Boil the 75cl bottle until reduced by half. Or just use half a bottle normal strength. Heat the oven to 180C, Gas 4. Toss the chicken in the seasoned flour. If using breasts, cut each in half. You should have 2 pieces of chicken a portion. Brown the chicken pieces in the oil and butter in a frying pan, adding garlic and seasoning. Remove the pieces to a casserole. Add the diced onion and half the lardons or bacon with the herbs and sauté for 5 min till softened. Pour in the wine and stock. Bring to the boil and simmer 2-3 min, then pour over the chicken. Cover and bake for about 40 min, then remove the chicken breasts if using so they won’t overcook. Return the casserole to the oven and cook for another 20 min until the legs are tender. Blanch the button onions for a few seconds in boiling water, then drain and cool. Peel the skins. Heat some more oil in the frying pan and sauté the onions until golden brown along with remaining lardons. Set aside. Add extra oil to the pan and sauté the mushrooms for about 10 min until browned. Remove the chicken pieces and keep warm. Strain the sauce into a shallow pan (discarding the onion and bacon) and boil until reduced by half, then stir in the cream and cook for 5 min. Check the seasoning, mix in the chicken along with the freshly cooked lardons, onions and mushrooms.

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