Whenever a person thinks of French cuisine there are many thoughts that come to mind, many of which include frogs, snails, and pig-discovered truffles.
Well, sorry to say this recipe includes none of the above, although I must admit it does traditionally use mushrooms however I am allergic to these and so served these on the side. When cooking this, however, I completely encourage you to add some button mushrooms, if that is to your liking.
This is a recipe I have wanted to cook for a long time, but every time it was planned something always came up and it was put to the side. As such I am slightly disappointed that the one photo I took of the completed meal looks slightly anaemic and does the dish absolutely no justice, but alas all slow cooked chicken looks a little pale, ultimately, and I make no excuse for the fact that this chicken likewise looks a little undercoloured.
So please, trust my word as oppose to my photos, that this dish is both easy and amazingly delicious.
What Will I Need?
1 Tbs Oil
1 Tbs Butter
4 Eschallots, chopped
1 Bacon Rasher, diced
1 Tbs Flour
2 Garlic Cloves, minced
¾ cup Sauvignon Blanc
¾ cup Water
1 Chicken Stock Cube
1 Bay Leaf
¼ tsp Dried Thyme
4 Chicken Thighs, diced
1. In a Cast Iron Caserole Dish, or alternatively a large enough saucepan, heat the oil and butter over a low heat and add eschallots and bacon. Stir until the eschallots are soft and the bacon is slightly coloured.
2. Add the garlic and stir until fragrant and well combined before now adding the flour and stirring through the bacon, eschallots and garlic.
3. Now, we need to add the wine to the above and bring to the boil, allowing to boil for about 2 minutes or until the liquid has halved before adding the stock cube and water, bay leaf and thyme.
4. Next, we need to add the diced chicken thigh and stir just once to ensure the chicken is covered by the liquid.
5. Bring to the boil then cover with a lid and reduce the temperature to achieve a simmer.
6. Allow the chicken to simmer away for an hour and twenty minutes.
7. Serve with potato mash and some button mushrooms cooked in garlic butter.