Chicken in Pinot
Introduction
Serves: 6
Ingredients
1-2 Tbsp oil
15 small pickling onions, peeled, but leave root intact
200g (7 oz) thickly sliced middle bacon, rind removed and roughly chopped
2 Tbsp standard flour
1.5 kg (a good 3 lb) chicken pieces, bone in (I used 6 large thighs and 4 drumsticks)
250ml (1 cup) pinot noir (or full-bodied red wine)
Salt
Freshly ground black pepper
3 fresh bay leaves
12 fresh sage leaves
Small clump fresh thyme
2 large red peppers (bell peppers / capsicums)
1 Tbsp chopped parsley
Method
1 Choose a medium-to-large heavy-based casserole that can go in an oven as well as over an element for browning. Set a shelf in the correct position in the oven to accommodate the casserole. Preheat oven to 210°C (410°F).
2 Set the casserole over a medium heat to warm through. Add the butter and one tablespoon of oil, then add the onions and cook for about 10 minutes, until starting to brown. Add bacon and cook until crisp, stirring often. Transfer bacon and onions to a side plate. Increase heat under casserole to medium-high.
3 Put the flour on a paper towel and dust half the joints with it, gently shaking off excess. Brown until golden on both sides, then transfer to a side plate. Season with salt and pepper. Repeat with remaining chicken joints, adding more oil to the casserole if necessary; reserve any leftover flour. Return bacon and onions to casserole, scraping in the juices, stir through reserved flour, and pour in red wine. Bring to the boil, add herbs, and chicken joints with juices. Spoon juices over chicken joints, then cover casserole with a lid and place in oven. Cook for 1½ hours.
4 While the chicken is cooking, prepare the red peppers. Put peppers in the flames of a gas element or over a barbecue grill, and cook until charred, turning with tongs. When completely blackened, transfer to a plate, cover with paper towels and leave until cool. Slip off blackened skin – easily done using paper towels. Cut pepper in half and remove core and seeds, then cut flesh into fat strips. Remove chicken from oven, spoon juices over chicken joints, and stir through peppers. Sprinkle with parsley and serve.
Recipe Notes
I used skinned chicken thighs in this recipe which enabled me to get rid of some of the fat lurking under the skin, and drumsticks, but I didn’t bother skinning them. Brown the chicken joints slowly to a nice dark golden colour because this develops flavour, and the finished dish will look more attractive.
The only available onions at the time were small onions, which worked well, but pickling onions are better because you can include more of them!
