Course Braised, Christmas, Cooked meals, Dinner, Holiday Recipes, Lunch, Main Dish, Pasta
Cuisine French
Keyword Bacon, Bay leaf, Braised, Butter, Chicken, Christmas, Dinner, Egg, French, Garlic, heavy cream, Mushroom, Noodle, Olive Oil, Onion, Pouilly-Fumé, red wine, Sauce, Wine
Cook Time 1 hourhour
Total Time 1 hourhour
Servings 3serves
Ingredients
3bay leavesfresh or dried
1tbspthyme
1tbspfresh parsley
1chickenjointed into 6 pieces, or 6 chicken pieces, bone in
750mlbottle Pouilly-Fuméor other Sauvignon Blanc
1tbspolive oil
100gunsmoked bacon lardons
1onionfinely chopped
15gbutter
200gbutton mushrooms
3garlic cloves
1egg yolk
150mlsingle cream
salt and freshly ground black pepper
handful fresh parsleyroughly chopped, to serve
egg noodlescooked and buttered, to serve
Instructions
Put the bay leaves, thyme and parsley in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.
Heat the oil in a large pan over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly.
Add the butter and, when it has melted, add the mushrooms and cook until golden brown.
Transfer the bacon, onions and mushrooms to a plate and set aside.
Remove the chicken from the marinade and pat dry with kitchen paper. Place in the pan skin side-down and cook for 15 minutes on each side, or until well browned.
Add the garlic and cook for 1–2 minutes.
Return the bacon, onion and mushrooms to the pan.
Pour over 2/3 of the marinade (discard the rest) and bring to the boil.
Turn down to a simmer. Add more salt and pepper. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.
Carefully remove the chicken from the pan and set aside.
Remove the garlic and bay leaves from the pan.
Whisk the egg yolk with 100ml of cream and pour this into the pan. Stir well. Add remaining cream.
Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan.
Serve, garnished with the parsley, with buttered noodles.