PREP TIME 40 MINUTES
COOKING TIME 1 ½ HRS
- 1.2kg free-range whole chicken legs, drumsticks separated
- 3 carrots, cut into 1cm diagonal slices
- 2 celery sticks, cut into 1cm slices
- 12 baby onions, peeled but left whole
- 3 cloves garlic, peeled
- ½ tsp black peppercorns, crushed
- 5 sprigs of thyme
- 2 bay leaves
- 750ml red wine
- 1/3 cup flour
- Salt and freshly ground black pepper
- 3 tbs olive oil
- 175g bacon, diced
- 300g button mushrooms
- 125g Swiss brown mushrooms
- 300ml Chicken Stock
- 1/3 cup fresh flat-leaf parsley, chopped
Toss chicken with carrots, celery, onions, garlic, pepper, thyme and bay leaves in a large bowl. Pour over red wine and cover with cling wrap. Refrigerate for 6 – 8 hours or overnight.
Drain the marinade into a large bowl, reserving the liquid. Separate the chicken from the vegetables and herbs. Pat chicken dry with a paper towel.
Pre-heat oven to 160 degrees Celsius.
In a small bowl, season flour with salt and pepper. Coast chicken in the flour mixture.
In a large, heavy-based casserole dish, heat 2 tablespoons of the olive oil over high heat. Brown the chicken and set aside.
Add the remaining olive oil and cook bacon for 1 – 2 minutes. Tip in mushrooms and cook for a further 5 minutes.
Return the drained vegetables and herbs to the casserole dish and lower heat to medium-high. Add the reserved liquid and stock. Bring to a boil, skimming any scum from the surface.
Add chicken and return to a gentle boil. Cover with a lid and cook in the oven for 60 minutes.
Sprinkle with parsley and season to taste with salt and pepper. Serve with a side of green beans.
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