A retro favourite of free-range chicken, cooked on the bone in red wine and stock, as welcome for a mid-week family supper as it is for a weekend dinner party. We're using meat chicken Marylands which we marinate overnight, then brown and braise with reduced red wine, chicken stock, herbs and garlic before finishing with a traditional Burgundian garnish of bacon, caramelised shallots and mushrooms. Reheat, covered with foil, in a 175C oven for 20-30 minutes or until piping hot to the bone. Suitable for freezing; defrost completely before reheating as above. Small is two pieces, plus garnishes and sauce and large, four.
Free-range chicken, olive oil, bacon, shallots, mushrooms, garlic, bay, thyme, tomato paste, chicken stock (bones, carrot, celery, onion, garlic, herbs), red wine, parsley.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with buttered mashed potato or noodles and a green vegetable like beans or spinach, or just follow with a green salad.
