Preparation time: 15 min – Cooking time: 1h 55 min
Classic French red wine chicken with a butternut mash
- 1 Tbs butter
- 1 Tbs cooking oil
- 8 chicken thighs and legs
- 12 baby onions – peeled
- 125 g streaky bacon or smoked pork rashers – diced
- 250 g portobello or button mushrooms – sliced
- 1 celery stick – chopped
- 2 carrots – peeled and sliced
- 3 Tbs cake flour
- 300 ml full bodied red wine
- 125 ml quality strong chicken stock
- 25 ml old brown sherry
- 1 Tbs tomato paste
- 1 tsp sugar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Freshly chopped parsley
- Roasted butternut mash:
- 1 kg cubed butternut
- 1 sprig of rosemary leaves – chopped
- 2 cloves garlic
- Salt , pepper and a drizzle of olive oil
- 1 Tbs butter
- Freshly grated nutmeg to taste
Add the baby onions and saute until golden brown. Remove.Add the bacon and saute until crispy and the fat has rendered. Remove.Add the mushrooms and sauté until softened, browned and fragrant. Add the carrot and celery and saute for 2 minutes. Add onions and bacon back to the pot, add the flour and heat through for a few seconds. Now add the remaining ingredients (except for the parsley) to the pot and bring to the boil.Lastly, add the browned chicken back into the sauce.Pop into the oven, covered for 1 hour.
Serve chicken with lots of sauce on a bed of butternut mash, sprinkle with chopped parsley and drizzle with parmesan infused oil.
For the mash:
Place the butternut, rosemary, garlic, seasoning and oil into a baking tray (give it a good toss) and roast at 180° for +- 40 minutes or until tender and slightly charred.
Squeeze the flesh out of the roasted garlic cloves (discard the skins) and add to a food processor together with butternut and butter and pulse until smooth, add warm cream and continue blending until you’ve reached desired consistency.
Season to taste with salt , pepper and nutmeg.