- 600ml (20fl oz) dry white wine
- 2tbsp olive oil
- 1 lemon quarter
- 2 bay leaves
- 4 sprigs of thyme
- 4 free-range chicken thighs (skin on)
- 4 free-range chicken breasts (skin on)
- 50g (13/4oz) butter
- 150g (5oz) lardons or 6 rashers streaky bacon, diced
- 1 tbsp plain flour
- 8 small shallots, peeled
- 250g (8oz) small mushrooms
- 1 tbsp chopped flat-leaf parsley
- Combine the wine, oil, lemon quarter, bay leaves and thyme in a large bowl. Add the chicken pieces, cover and marinate in the fridge for 24 hours.
- Heat the oven to 150°C (gas mark 2). Remove the chicken from the marinade and pat dry with kitchen paper. Heat half the butter in a large heavy flameproof casserole over a medium heat. Add the lardons or bacon and cook, stirring for about 2 minutes. Add the chicken thighs and fry until golden, then remove and add the breast and cook until golden. Remove from the casserole and set aside.
- Sprinkle the flour over the base of the casserole and cook, stirring to mix together the fat and the flour, for 1 minute, or until golden. Slowly add the marinade (including the herbs and bay leaves), stirring with a wooden spoon to mix the flour and wine together. Bring to a simmer over a low heat. Return the chicken and bacon to the casserole, cover and place in the oven for 30 minutes.
- Meanwhile, heat the remaining butter in a large frying pan and add the shallots. Sauté over a medium heat for about 5 minutes, then add the mushrooms and sauté until golden. Add the shallots and mushrooms to the casserole, cover and cook for a further 20 minutes. Season to taste, sprinkle with parsley and serve from the casserole.
You can use any cut of chicken for this dish, but remember to cook breasts for a shorter time than meat that's on the bone, as those pieces will take longer.