Recipe detail

Directions

1. Marinate the chicken for 12 hours in 2l wine
(reserve 500ml for later), red onion chopped in thick chunks, sliced carrot, celery,
cloves, peppercorns and bouquet garni
2. Remove the chicken and pat dry – inside and out
3. Strain the marinade and reserve both liquid and
solid contents separately. Pick out the cloves and
the bouquet garni, reserving the latter
4. Season and sear the birds in evoo over medium heat
in a Dutch oven until they gain a nice golden colour
5. In the same Dutch oven, soften the vegetables over
medium heat and sprinkle over the flour after a few
minutes. Keep stirring until the flour starts gaining
a golden hue
6. Crank up the heat and pour in the marinade liquid.
Allow to boil for a couple of minutes and remove
from heat
7. Set the oven at 120°C on dry heat
8. Transfer the Dutch oven into the oven and cook
for 2 hours or until the chicken is tender
9. Meanwhile, sauté the bacon in butter and set aside
10. In the same pan with residual fat, sauté the
mushrooms and set aside
11. Always in the same pan, sauté the pearl onions,
adding the sugar and some salt as you go along.
Deglaze with a bit of water, lower the heat, simmer
and reduce to a sauce
12. Reduce the remaining red wine to half
13. Remove the chicken from the liquid, portion
and hold, using Cook and Hold function
14. Strain the liquid from the Dutch oven and add to
the reduced wine and keep reducing until you’re
happy with the texture
15. Add the mushrooms, onion and bacon to the sauce,
correct seasoning and pour over the chicken
before serving