- 2kg free range chicken
- 1 bottle of Riesling
- bouquet garni of fresh thyme, parsley stalks and bay leaves
- maldon salt
- ground black pepper
- 1 tbsp flour
- 60g butter
- 8 shallots or (16 pickling onions)
- 2 tbsp olive oil
- 200g bacon, cut into chunky pieces
- 2 tbsp brandy
- 3 garlic cloves, peeled and crushed
- 1 tsp sugar
- 1 punnet porcini mushrooms
- squeeze of lemon juice
Marinate the chicken joints in the bottle of wine with the herbs overnight. Remove and pat the portions dry and set aside the marinade. Season the chicken portions with the salt and pepper and lightly dust with the flour. Gently heat two thirds of the butter in a heavy bottomed saucepan that you intend to cook the dish in. Lightly brown the shallots and set aside. Add the olive oil and brown the chicken portions, add the bacon pieces and fry for a further 5 min. Add the brandy and light with a match. Remember to stand back, or you may land up serving a beautiful dish with singed eyebrows.
Now make sure you have the chicken portions, bouquet garni, shallots, wine marinade and bacon in the saucepan, and slowly raise the heat until the wine is simmering. Turn down the heat to a very low setting, cover, and allow to simmer for 1 hour.
Heat the remaining butter in a pan and brown the mushrooms. Season and pour over the lemon juice. Add the sautéed mushrooms to the chicken mixture and cook for a further 20 minutes.
Serve with chunks of baguette and lightly steamed broccoli and sugar snap peas.
Withington Semillon 2009 complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Diane Heierli • Photography & Styling by C&D Heierli