Ingredients A
- Olive oil 200 g
- Butter 100 g
- Large chickens 2 nos
- Streaky bacon (or beef bacon) 100 g
- Smoked chicken sausages 2 pkt
- White button mushrooms 100 g
- Small shallots 100 g
- Plain flour 60 g
- Chicken stock 750 g
- Red Wine 250 g
- Salt and Black pepper To taste
- Tarragon 3 sprigs
Method
- Cut chicken into appropriate pieces and season with salt and pepper.
- In a frying pan, sear the chicken pieces in oil and butter but no need to cook through. Remove and set aside.
- Fry the bacon, sausage, shallots and mushrooms in the same pan and remove.
- Add flour to the pan and cook till a brown roux is achieved.
- Slowly add the red wine and stock and cook to a smooth sauce. Adjust the seasoning.
- Rearrange the chicken pieces and all other ingredients back in the pan, pour the sauce over the pan, put the tarragon sprigs on top.
- Cover and cook in oven for 35 mins at 180 C.
