COOKING COMPANION
BRAISED CHICKEN WITH SHALLOTS, ORANGE WINE & BRANDY
This dish is very similar in principle to a classic Coq au Vin, but instead of using a robust red wine it opts for a more modern approach and uses orange wine instead.
SERVES 6
2 tbsp rapeseed oil or clarifi ed butter 1 chicken, cut into 8 pieces 1 garlic bulb, halved 8 banana shallots, thinly sliced 0.5 tsp tomato purée 1 tbsp plain fl our 50ml brandy
1 bottle of medium bodied French orange wine
500ml chicken stock 3 bay leaves A few sprigs of thyme 1 tsp sugar 1 tsp sherry vinegar Sea salt and ground black pepper
1 Preheat the oven to 180C/160C fan/gas mark 4. Heat a good lug of the oil or clarifi ed butter in a large heavy-based, lidded casserole.
2 Season the chicken pieces with the salt and pepper and brown them in 2 batches. Cook for 4 mins on each side, then set aside. Add some more oil to the pan and place the garlic bulb halves face down for a few mins until they begin to caramelise.
3 Next, throw in the shallots and cook them in the chicken juices for 30 mins. Scrape the bottom of the pan to remove all the chicken residue. Add the tomato purée and fl our and cook for a few mins.
4 Return the chicken pieces to the pan. Now you need to fl ambé. The easiest way to do this is to put half the brandy into a metal ladle, and the rest into the casserole. Set the brandy in the ladle alight and pour it over the chicken. Allow the fl ame to die down.
5 Pour in the wine and the stock, then add the bay leaves and thyme sprigs. Season well with salt and pepper. Put the lid on the casserole and place in the oven for 1 hour.
6 Once the cooking time is up, remove from the oven and stir in the sugar and vinegar. Serve with mashed potatoes and greens.
Slow: Food Worth Taking Time Over by Gizzi Erskine, published by HQ
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