Ingredients:
- 1 kg chicken thighs, trim off fat and lightly dust in flour
- 600 grams of whole peeled French Shallots
- 12 cloves of garlic
- 1 bottle of good red wine (Shiraz or merlot or cabernet – take your pick!!)
- Mixed root vegetables, all peeled and chopped in half (or quarters if the are larger than normal); such as 2 carrots, 2 parsnips, 4 potatoes, 4 medium beetroots
- 2-4 cups of good chicken stock (homemade if you can)
- 2 large handfuls of fresh thyme (remove hard stems)
- A handful of fresh parsley (if available)
- 2 bay leaves
- 12 sage leaves
- Salt and pepper to taste
Method:
- Slowly sauté French onions in oil for at least 30 minutes.
- Open your windows and turn on your air extractor or face the risk of tears!
- When golden and caramelised, add chopped garlic, sauté for a few more minutes and then remove and set aside out of the pot.
- Add more oil, ensure pot is medium to high heat and brown the chicken thighs in batches.
- When all meat is browned, return onions and garlic to the pot. Add the root vegetables.
- Pour in the wine and top up with 2-4 cups of chicken stock. Judge the need for the stock according to your quantities of vegetables (and the size of your casserole pot).
- You need to ensure your vegetables are entirely submerged as the dish will thicken up and the liquid will reduce substantially.
- Don’t worry if it looks too watery. Add all herbs and salt and pepper. Cook in a moderate oven on 180°C for about two hours.
- No need to mix whilst cooking. The top vegetables will caramelize as the dish cooks. Serve with soft polenta, rice, pasta or crusty bread.
- Soft polenta is a best complement to this dish. It is a truly melt-in-your-mouth meal.