DENISE TOLLYFIELD’S RECIPE FOR CHICKEN WITH RED WINE AND WILD MUSHROOMS

Serves 4

Preheat oven to gas 4/ 180c/ 160 fan

4 x chicken joints (bone in breasts are good for this dish), skinned

2 tblsp rapeseed oil

1 x large onion, peeled & chopped

2 x cloves garlic, peeled & minced

1 tsp paprika

1 tblsp plain flour

200ml robust red wine

200ml hot chicken stock

1 tblsp tomato puree

2 x bay leaves

1 tsp herbes de provence

Seasoning

150g mixed wild mushrooms, wiped clean

Parsley to garnish

1. Heat the oil in a large cast iron casserole.

2.Coat the chicken pieces in the paprika and 1 tblsp of the flour then fry in the hot oil for a couple of minutes to brown.

3. Add the onion and garlic and continue to saute for a few minutes.

4. Add the mushrooms and saute lightly then add the remaining flour.

5. Stir well in the pan then add the wine. Let it bubble up for a minute then add the stock, bay leaves, tomato puree seasoning & herbes de provence.

6. Cover with a lid and place in the preheated oven for 40-45 minutes until the chicken is tender.

7. Garnish with parsley and serve straight away with saute potatoes.