Chicken with mushrooms

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 11
Servings 1
Minutes 30


Serving Change
  • 1
    chicken, jointed
  • 250
    dry red wine
  • 45
  • 60
    red wine vinegar
  • 1
    large onion, chopped
  • 2
    slices rindless bacon, chopped
  • 250
    brown mushrooms, sliced
  • 6
    anchovy fillets, soaked for 3 minutes and drained
  • 375
    chicken stock
  • salt and pepper to taste
  • 45
    fresh herbs, chopped or 1 bouquet garni


1. Place chicken in a dish, add the wine, half the oil and half the vinegar, then scatter half the onion over it. Season, then cover and leave in a cool place for 8 to 12 hours, turning occasionally.
2. Pre-heat the oven to 160 degrees Celcius. Lift the chicken from dish and pat dry. Reserve the marinade.
3. Heat remaining oil in a large heavy based frying pan and brown the chicken pieces. Transfer to a plate and keep warm.
4. Add bacon and remaining onion to pan, cook until onion is soft. Stir in the mushrooms, cook for 3 minutes.
5. Stir in the anchovies and remaining vinegar, boil until reduced. Add marinade, cook for 2 minutes, and add stock and herbs.
6. Return chicken to casserole, cover and bake for about 2 hours.
7. Transfer chicken to a serving platter, boil the cooking juices to reduce. If using bouquet garni, remove. Pour sauce over chicken and serve warm over mashed potatoes.

Read more on: poultry  |  bake  |  sauté

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