We’re sure there are protected recipes of this dish, but for an informal weeknight meal, this could be whipped up with little attention and a large margin of error. We made this without usual ingredients such as mushrooms, bay leaf, thyme, pearl onions, burgundy red, chicken blood, and used very cheap whiskey (from corner store) instead of cognac, and the dish still felt complete.
Serves 2
Time: 🕰🕰🕰
Effort: 💪💪
Ingredients:
Chicken thigh, deboned
2 glasses of chianti
Salt and pepper
1/3 carrot
1/2 onion
3 shallots from wet market
2-inch section of fennel stalk
1 tablespoon flour
1 small knob butter
2 bacon strips
1 tablespoon of contents of canned tomato
Chopped coriander
Method:
1. Wash chicken thigh and place in a small zip lock bag
2. Fill with red wine, salt, pepper, and leave to marinate — the longer the better
3. In a dry pan without any oil, brown bacon on both sides; set aside
4. Add butter to the pan
5. Take chicken out from marinate, pat very dry and brown on both sides, mopping up the brown residues at the bottom of the pan
6. While browning the chicken, chop carrots, onions, and fennel stalk, and add to one side of the pan
7. Sprinkle flour onto the vegetables, mix
8. Remove chicken; set aside; continue to brown vegetables until sticky and burnt but not black
9. Deglaze bottom of pan with a bit of red wine 🍷
10. Once red wine almost gone, add a splash of whisky and either flambé or cook off the alcohol
11. Add the entirety of the red wine marinade and also the spoonful of canned tomato contents to the pan
12. Cut bacon into slices and add two-thirds to the pan
13. Add chicken to the centre of the pan
14. Simmer, covered, for 1 hour
15. Meanwhile, peel and quarter shallots and caramelise with butter
16. Once the hour is up, add two-thirds of the shallots and the remainder of the bacon to the pan and give it a good stir
17. Plate with sauce, then chicken, then more sauce
18. Garnish with remaining caramelised shallots and some chopped coriander
19. Serve with good, toasted bread
Nat & E Homecooking 