This dish is very easy to cook and super delicious, perfect for this time of year on those cold, frosty evenings. I have categorised it under quick and easy dinners, as although it will take an hour to cook, it’s so easy as you just leave it to bubble away or to leave in your slow cooker.
Recipe (serves 2)
2 skinless free range chicken quarters, chopped into drumsticks and thighs (x2 drumsticks and x2 thighs
1 tbsp olive oil
2 tbsp flour
100g smoked pancetta
1 onion, sliced
200g mushrooms, sliced
3 large, fat cloves of garlic, minced
400ml chicken stock
75ml double cream
Salt and pepper
Heat up a large pan (which has a lid for later) with the oil. Next, pour the flour onto a plate and season well with salt and pepper. Toss the chicken through the flour until well coated, then add these to the hot oil and cook until brown and crispy all over, but not cooked through. After about 5 minutes, remove the chicken and set aside, leaving the pan on the heat.
Next, add the pancetta to the pan and cook until brown. Add the onions and garlic and stir well, cooking until coloured and softened. Remove this mix from the pan and add to the set aside chicken. Now fry your mushrooms in the same pan until brown and delicious, remove these and also set aside in another bowl (you will add these again at the end).
Return the chicken, pancetta, onions and garlic to the pan, add in the stock and bring to a simmer. Season well with salt and pepper, out the lid on and let cook for 50 minutes until the chicken is tender.
Finally, when the chicken is cooked, take it out of the sauce and set aside again. Bring the sauce to a boil and let reduce down by half until thickened. Add in the cream and mushrooms, stir through and then add the chicken back to the pan.
Serve with wholegrain mustard mash! Enjoy.