How to make it

  • Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half;
  • Set aside;
  • Heat the 30g/1oz butter at a medium high temperature in a large heavy based pan, and add the chicken pieces;
  • Cook, stirring constantly, for a couple of minutes or so, or until they turn golden on all sides;
  • Remove and set aside;
  • Reduce heat to lowish, add the pancetta and cook, stirring occasionally until it starts to turn golden but not crisp;
  • Add the shallots, garlic, celery and thyme and, again stirring occasionally, cook for a further 3 to 4 minutes or so;
  • Sprinkle the flour over the mixture, stirring for a minute or so to mix well;
  • Add the mushrooms, brandy, reduced wine, stock and balsamic, increase heat to high, add the chicken and, combining everything together well, bring to the boil;
  • Reduce heat to a gentle simmer and continue to cook the mixture for some 40 to 45 minutes or so or until the chicken is cooked through;
  • Remove the chicken and keep warm;
  • Return the heat to high and reduce the sauce mixture to a desired thickness and consistency;
  • Return heat to low, return the chicken to the pan with additional tablespoon butter, season with salt and pepper and heat through;
  • Serve garnished with the parsley.

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