Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish
Ingredients
- 2 tbsp seasoned flour
- 1 free-range chicken, about 1.5kg/3lb 5oz, jointed into 8 pieces
- 4-5 tbsp olive oil
- 2 shallots, finely chopped
- 200ml sweet wine, such as Sauternes
- 300ml chicken stock (see how to make your own below)
- sprig each of parsley, thyme and bay tied with string
- 1 head garlic
- 50g butter
- 200g chestnut mushrooms
- 3rounded tbsp crème fraîche
- a little lemon juice if needed
Method
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Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
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Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
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Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
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Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
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Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
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Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.