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Pdf1 large, 1.5kg chicken
1 carrot, diced
1 onion, diced
1 leek, diced
1 bulb garlic, split
10 peppercorns
Thyme
1ltr good quality chicken stock
Red wine 375ml
－
Flour, seasoned with salt and black pepper
20 button mushrooms, stalks trimmed
20 silver skin pearl onions, soaked in boiling water, then peeled
100g Alsace/ventreche bacon
Thyme
Flat leaf parsley
Salt
Marinate the chicken overnight in red wine along with the diced vegetables, peppercorns and thyme. Drain the chicken from the red wine and reserve the liquid/ vegetables. Heat a wide based pan, add a layer of olive oil and begin to colour the onions and bacon - allow to bacon to render and colour quite fast. You are looking for good caramelisation over the whole pan. Remove the onions/bacon from the pan and colour the 'coeur croquants' or heart shaped croutons to an even golden brown. Drain the croutons well. Return onions/bacon back to the pan along with any residual fat and add the mushrooms, turn up the heat and colour the mushrooms well.
Turn off the pan, this is very important as it allow all of the residual fond on the pan to release and cook back into the vegetables. Turn the heat back on and heat well.
Remove vegetables from the pan.
Flour the chicken. Add a layer of olive oil the pan and sear the floured chicken well on all sides. Remove the chicken, add the drained marinating vegetables and colour well, add the red wine and reduce to a dry glace.
This is important for intensity of flavour. Add brown chicken stock just under halfway. Add the chicken back to the pan and cover with a cartouche. Cook in a 160c oven for 1 hour.
Remove from the oven and allow the chicken to rest for 1 hour. Remove the chicken from the pan, pass the contents of the pan through a colander/sieve and reduce the sauce by ⅔rds. Add the 'grand mere' garnish back to the pan - (onions, bacon and mushrooms.) Reheat the chicken slightly in the sauce and finish with lots of finely cut parsley. Serve alongside creamed potatoes.