The French classic, this dish is a real treat and has a rich deep bodied flavour thanks to the wine. Lovely for a dinner with friends or eaten al fresco on a Summers eve with a crisp salad and a crusty torn baguette.

Ingredients

Method

  • Heat a splash of oil in a large heavy-bottomed pan. Throw in the lardons and fry. Add the shallots and brown all over. Place the chicken pieces in the pan and cook for 5 minutes, turning to brown all over. Scatter in the garlic and sauté until soft. Pour in the cognac, stirring the bottom of the pan to deglaze and loosen all of the yummy bits. The alcohol should sizzle and evaporate releasing an amazing smell.

    Pour in the wine, stock, and tomato purée. Make a bouquet garni from your thyme, rosemary and bay leaves. Pop in your pan with a pinch of salt and pepper, cover, and simmer on a very low heat for 50 minutes. 10 minutes before you are ready to serve, uncover your casserole pan and add the mushrooms. Bring the dish to the boil softening your mushroom and reducing your sauce until you have quite a thick consistency. Chop the flat-leafed parsley and garnish the finished dish.

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