serves
4
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp butter
- 4 free-range chicken drumsticks
- 4 free-range chicken thighs
- salt and freshly ground black pepper
- 1 brown onion, diced
- 1 bay leaf
- 2 tbsp rosemary sprigs
- 150 g bacon, diced
- 100 ml white Macon wine or other chardonnay
- 300 g baby mushrooms, washed
- 4 medium potatoes, cubed
Instructions
Heat 1 tablespoon of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.
Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.
Meanwhile, heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.
Serve two pieces of chicken on each plate with the vegetables.
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Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
