A French classic and also a classic one pot dish!
Some people aren't keen on the skin and you can make this recipe with skinned boned thighs but not quite the same.
I used to love just a few buttered French beans and a hunk of fresh baguette to mop up with, being celiac I can't do the bread anymore. However, I often just buttered, lightly sautéed seasonal veg which is asparagus right now!
Stove top or oven, doesn't matter this dish is a crowd pleaser any time of the year!
You will need
1/2 tablespoon of good olive oil
knob of salty butter
10/16 shallots peeled
a good handful of smoked lardons/pancetta/bacon
2 cloves of garlic minced
2 large carrots sliced
12/18 chicken parts with skin and bone or just use a whole chicken divided *toss in flour or corn flour and season really well
1 full bottle of good french red wine
1/2 a cup of cognac *optional
1 tablespoon of tomato puree
a couple of handfuls of button or chestnut mushrooms
3/4 pint of chicken stock or broth
small head of parsley chopped
Use a heavy deep pan and pop in your oil and butter. Leave on a medium heat and brown your meat. Remove from pan and add a little more oil and sauté the lardons, garlic and onions.
Return the meat and use the cognac or some wine to ensure you get all the bits off the bottom of the pan.
Now you can add everything else and reduce the heat to a simmer for up to 2 hours!
Go grab a glass of wine and chill!