| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken; (3-4lb), jointed |
| 3 |
oz |
Butter |
| 1 |
lb |
Button onions; peeled |
| 1 |
|
Bottle red wine |
| 3 |
|
Sprigs thyme; (3 to 4) |
| 2 |
|
Bay leaves |
| 1 |
tb |
Redcurrant jelly |
| 1 |
|
Onion; roughly chopped |
| 2 |
|
Chicken livers; finely chopped |
| 2 |
|
Sticks celery; finely chopped |
| 1 |
|
Carrot; finely chopped |
| 4 |
|
Cloves garlic; smashed |
|
|
Flour for coating |
|
|
Water |
| 3 |
oz |
Pancetta |
| 2 |
tb |
Cognac |
INSTRUCTIONS
Heat a frying pan and add 2oz butter, the onion, garlic, carrots,
celery, bay leaves and a sprig of thyme, and stir.
If you have any bits and pieces left over from jointing the chicken
put these together with the wing tips into the pan with the onion.
Remove the pancetta rind and add to the pan.
Cut the pancetta into two slices about 1/2" thick and then chop into
batons. Cook the bacon in another pan.
Add the livers to the onion mixture and stir well. Turn up the heat
slightly and add the red wine, then reduce by half. Add the button
onions to the bacon and leave to soften.
In another pan melt 1oz butter. Dust the chicken with seasoned flour
and place in the pan with the butter to brown, turning from time to
time.
Add the mushrooms to the onions. When the chicken is brown, remove
from the pan and put on to the plate. Drain the chicken fat into a
bowl.
Put the redcurrant jelly in with the bacon, then pour the brandy over
it and ignite. Allow the alcohol to burn off.
Remove the chicken wing tips from the wine sauce, then put the red
wine sauce through a Mouli. Put the chicken into the casserole dish
with the mushrooms, onions and sauce. Cover, lower the heat and cook
for half an hour.
Serve garnished with chopped parsley.
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