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“Slow braised garlic chicken with white wine, shallots and bacon. To make ahead: Make the recipe to the end of step 4. Cool quickly, then freeze in an airtight container for up to a month. To serve, thaw overnight at cool room temperature. Preheat the oven to 425F. Return chicken to the ovenproof pot and reheat in the oven for 15min. Reduce oven temperature to 350F and cook for a further 25min.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F
  2. 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.
  3. Loosen the skin away from one chicken leg and spoon a little of the mushroom paste underneath.
  4. Season the leg all over, then wrap three bacon slices around the thigh end. Repeat with remaining chicken legs, then dust using 1tbsp flour.
  5. 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.
  6. 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.
  7. Next, brown the shallots and garlic in the same frying pan. Sprinkle over the remaining flour and cook for 1min.
  8. Pour in the wine. Bring to the boil, stirring, and add to the chicken with the bay leaves.
  9. Cover and cook in the oven for 11/2hr.

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