four servings
chicken marinade;
4 chicken thighs, 4 drumsticks
16 pearl onions
1 bay leaf
3 thyme sprigs
750ml pinot noir red wine
for the stew;
400g chestnut mushrooms
150g bacon
60g unsalted butter
3 garlic cloves, minced
2 tbsp tomato paste
7 tbsp plain flour
750ml beef stock
1/4 tsp salt
1/4 tsp black pepper
Best started two days before serving; overnight marinade for the chicken, and finished stew left overnight.
16 pearl onions | 4 chicken thighs, 4 drumsticks | 1 bay leaf | 3 thyme sprigs | 750ml pinot noir
Soak the pearl onions in cold water for 15 minutes to soften the skin and make them easier to peel. Place all chicken marinade ingredients in a bowl and leave overnight.
After marinating, separate the chicken and onions from the wine and herbs, saving the wine and herbs for later. Pat chicken dry with paper towels.
Boil red wine to a boil in a saucepan and simmer vigorously until about half is left. Skim any impurities on the surface.
Preheat oven to 160 fan, 180 without.
salt | black pepper
Sprinkle chicken with salt and pepper, then fry with oil in dutch oven. For thighs, 2-3 minutes on one side, then flip to the other side for a minute. For drumsticks, flip on 3-4 sides. Remove into a big bowl or tray.
150g bacon | 400g chestnut mushrooms | 16 pearl onions
Remove any black burnt bits. Add oil and cook bacon for 3 minutes until golden brown, then add to the chicken tray. do the same for the mushrooms, then the same for the onions, each adding to the chicken tray.
60g unsalted butter | 3 cloves garlic, minced | 2 tbsp tomato paste | 7 tbsp plain flour
Melt butter into dutch oven. Add garlic and cook for a minute. Add tomato paste and cook for 2 minutes. Sieve flour in and cook for 2 minutes.
Reincorporate everything back together by slowly adding in the beef stock and melting the flour. Then add the reduced wine, then all the bits; chicken, bacon, mushrooms, herbs, etc. Bring to a simmer.
Cover and transfer to oven for 45 minutes. Adjust salt when done. Best left overnight to eat the next day.