3lb/1.4kg fresh chicken, jointed into 8 pieces seasoned flour 5 Tbs. oil 4 small onions, peeled and quartered 2 cloves garlic, crushed 1 wineglass red wine 1/2pt/300ml chicken stock 4oz/100g oyster mushrooms, torn 6oz/175g cooked chestnuts, (or use canned and drained) salt and ground black pepper 1 Tb. fresh parsley, finely chopped 1 thick strip belly of pork, chopped 2 slices bread, crusts removed and cubed oil for frying
Instructions
1) Dip chicken in seasoned flour and shake off excess. Heat half the oil in a pan and fry onions and garlic for 2 minutes. Then remove them with a slotted spoon and transfer to an ovenproof casserole.
2) Add remaining oil to pan and fry chicken to brown. Transfer to casserole with onion mix.
3) Pour wine and stock into frying pan and stir to scrape up any sediment. Bring to the boil and pour over chicken. Cook with a lid and cook at 375F, 190C for 1 hour or until chicken is tender.
4) Add mushrooms and chestnuts to casserole 10 minutes before end of cooking time. Season with salt and freshly ground black pepper and sprinkle in parsley.
5) Fry pork lardons until crisp and browned. Remove with a slotted spoon and drain on kitchen paper. Add a little extra oil to pan and fry bread cubes golden. Scatter lardons and croutons over chicken before serving.
