Ingredients
- 4 large Chicken Thighs, Skin on and Bone in.
- ½ bottle of Red wine (375ml)
- 8 Shallots, peeled and halved
- 150g button mushrooms, quartered
- Chicken Stock or Water to make up the volume and a bit of Flour (Desert Spoon max) to thicken the sauce later.
Method
Pat the Chicken Thighs dry with kitchen towel and place on a plate.
Season with salt and pepper on both sides.
Keep in the fridge un covered for 2 hours to help dry the skin.
In a heavy based cast iron pan, put a good glug of light olive oil.
When hot, place the Chicken Thighs, skin side down in the pan, and do not move around.
Allow to brown.
Turn over and brown on the other side.
Remove from the pan, they will not be cooked at this point, you are just adding colour and flavour for later on.
Drain off the excess fat and add the mushrooms and Shallots to the pan.
Cook until the Mushrooms and Shallots being to colour on multiple sides.
Add the ½ bottle of wine and bring to the boil. Heat until the Alcohol has evaporated (the harsh smell has gone).
Return the Chicken Thighs to the pan. If they are not immersed, top up with chicken stock or water. Sprinkle in a bit of flour and mix in, to help thicken the sauce.
Bring to the boil and then reduce the heat and simmer until the Chicken has cooked through. (75-80 deg celsius.)
Serve with Mash Potatoes and Veg of your choice.