Preparation time: 15 minutes
Cooking time: About 1 hour 30 minutes
From frozen: Defrost fully, cook for 30-40 minutes
Ask Ken for a 2kg chicken cut into 8 pieces and for 125gs of smoked bacon, cut into short strips
2 tbsp plain flour
1 tbsp olive oil
Knob of butter
12 shallots, peeled
1 large carrot, diced
1 celery stick, diced
200g small mushrooms, halved
4 garlic cloves, chopped
60ml brandy (optional)
750ml red wine
400ml chicken stock
1 bay leaf
Bunch of fresh flat leaf parsley, chopped
1. Place the flour in a large bowl and season well. Toss the chicken pieces in the flour until well coated. Heat the olive oil and butter in a large wide pan over a medium heat and brown the meat all over - you may need to do this in batches. Remove and set aside.
2. Add the bacon to the pan and cook for a few minutes until lightly browned. Remove the bacon and set aside with the chicken. Add the shallots, carrot and celery and cook for 5 minutes, until softened and lightly browned. Remove and set aside.
3. Add the mushrooms to the pan with the garlic and cook for 2-3 minutes. Add the wine (Optional add the brandy) and stir well to remove any cooked-on bits stuck to the pan. Add the stock and bay leaf, and return the vegetables, chicken and bacon to the pan. Bring to the boil, then reduce the heat to a low simmer and cook for 25-30 minutes, until the chicken is cooked through.
4. Remove the chicken pieces, increase the heat and simmer the sauce for about 25 minutes, until reduced, thickened and glossy.
5. Return the chicken to the pan and reheat until hot and serve with creamy mashed potato, garnished with chopped flat leaf parsley.
6. Alternatively, leave to cool completely before freezing. To serve, defrost completely and then reheat for 30-40 minutes, until piping hot.