The recipe serves 6 and was ‘road-tested’ for the Supper Club – A Taste of France on 9th May 2015.
1 Tablesp. Olive Oil
6 lg chicken thighs, skinned and on the bone
3 med. carrots, cut into small dice
3 med. onions peeled and finely chopped
3 tablesp. plain flour
400 ml white wine
500 ml Chicken Stock (I would recommend halving this quantity as the reality was a lot of liquid)
Bouquet garni of thyme, parsley and 3 bay leaves
250g button mushrooms
1 tablesp. tarragon leaves, chopped
Salt & Pepper
1. Heat the olive oil in a large casserole dish, then brown the chicken pieces over a medium heat, turning them until they are golden all over. Remove from the dish and set aside.
2. Add the carrots, onions and celery to the dish, letting them absorb the juices for a few minutes.
3. Next, add the flour to the dish and coat the carrots and onions thoroughly, turning them until there is no loose flour left.
4. Add the wine and stock gradually, making sure to scrape up any left over flour from the bottom of the dish along with the bouquet garni. Bring to a slow simmer.
5. Leave to simmer (it needs to be a gentle tremor – not a furious boil) for 2 hours with the lid on. (I would personally recommend halving this time to avoid the meat falling away from the bone and into the sauce).
6. Add the mushrooms and cook for a further 30 minutes with the lid off, turning the heat up slightly to thicken the sauce and intensify the flavours.
7. Sprinkle with the tarragon and sea on with salt and pepper.