2 tsp. sunflower oil 8 shallots, peeled and left whole 4 rashers of streaky bacon, de-rinded and chopped 3lb/1.4kg chicken, jointed juice of half a lemon salt and freshly ground pepper 2 wine glasses of white wine 1/2pt/300ml chicken stock 2 Tbs. brandy 2oz/50g bitter chocolate, broken
Instructions
1) Heat oil in a frying pan and brown shallots and bacon together. Remove with a slotted spoon and place in a flameproof casserole.
2) Prick the skin of the chicken and rub with lemon juice, salt and pepper, then add to pan and cook on all sides until golden brown. Remove and add to onions.
3) Add wine, stock and brandy. Bring to the boil and simmer until reduced by half. Pour over chicken.
4) Cover and cook at 375F, 190C for 35 minutes, or until chicken is tender.
5) Strain sauce into a small pan. Add chocolate and stir over low heat until melted. Season.
