Braised chicken recipe

• 4 Large chicken leg portions, cut in half with the thigh and drumstick separate
• 1 pinch Salt and pepper
• 3 tbsp Vegetable oil, plus extra for seasoning
• 16 Baby onions, peeled
• 50 g (1.8oz) Smoked bacon,cubed, or lardons
• 100 g (3.5oz) Small button mushrooms
• 2 Sprigs of thyme
• 250 ml (8.8fl oz) Red wine
• 750 ml (26.4fl oz) Chicken Stock

1. Preheat the oven to 160 degrees C/325 degrees F/gas mark 3.
2. Season the chicken pieces with salt and pepper.
3. Heat a heavy flameproof casserole over a medium heat.
4. Pour in the vegetable oil and, once it is hot, seal the chicken pieces by turning them over once or twice in the casserole, until golden brown all over.
5. Remove from the casserole and set aside.
6. Reduce the heat, add the baby onions and cook, stirring gently, for 4-6 minutes, until they start to colour.
7. Add the bacon, mushrooms and thyme, and cook for a further 5 minutes.
8. Add the red wine, allow it to bubble, and reduce the liquid by half.
9. Reintroduce the chicken to the dish and pour over some of the chicken stock to cover three-quarters of the way up - some of the skin should stay clear of the liquid to brown.
10. Place in the oven for 40 minutes, or until the chicken is cooked through.
11. Test the pieces with a skewer - the juices will run clear when the chicken is cooked.
12. If the sauce seems a little thin, remove the chicken and set it aside.
13. Bring the sauce to the boil and let it reduce until it has a thicker consistency.
14. Then pop the chicken back in the sauce to keep warm.
15. To serve, place each drumstick and thigh piece on a plate and surround with the sauce.

chicken, salt, vegetable oil, onions, bacon, button mushrooms, thyme, red wine, chicken

Taken from www.lovefood.com/guide/recipes/12080/bryn-williams-braised-chicken (may not work)