Slow-Braised Garlic Chicken
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 4 ounces chestnut mushrooms, finely chopped
- 1 tablespoon thyme, freshly chopped
- 6 chicken legs
- 18 slices streaky bacon
- 2 tablespoons all-purpose flour
- 1 ounce butter
- 18 shallots, peeled
- 12 garlic cloves, unpeeled but split
- 3 cups white wine
- 2 bay leaves
- salt and pepper
directions
- Preheat the oven to 350°F
- Heat 1tbsp oil in a frying pan and fry the mushrooms and the thyme until all the excess moisture has evaporated and the mixture is quite dry. Season and leave to cool.
- Loosen the skin away from one chicken leg and spoon a little of the mushroom paste underneath.
- Season the leg all over, then wrap three bacon slices around the thigh end. Repeat with remaining chicken legs, then dust using 1tbsp flour.
- Melt the butter with the remaining 1tbsp olive oil in a frying pan. Keeping the heat high, fry the chicken legs, in batches of two, seam side down, until golden.
- Turn the legs, brown the other side, then transfer to a deep, ovenproof, lidded pot. The browning process should take a good 8–10min per batch.
- Next, brown the shallots and garlic in the same frying pan. Sprinkle over the remaining flour and cook for 1min.
- Pour in the wine. Bring to the boil, stirring, and add to the chicken with the bay leaves.
- Cover and cook in the oven for 11/2hr.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)