This recipe is ideal for a dinner gathering and serves six people. You should set aside roughly an hour and forty minutes to prepare and cook the meal.
For this recipe, you’ll require the following ingredients:
– A large, free-range chicken
– Three tablespoons of olive oil
– Fifty grams of butter
– Twelve peeled, whole shallots
– Twelve peeled, whole garlic cloves
– One kilogram of peeled potatoes, cut into chunks or left whole based on their size
– One hundred and twenty milliliters of white wine
– Three hundred milliliters of stock or water
– Four bay leaves
– As per your taste, add salt and pepper
Begin by preheating the oven to 170 degrees. Following that, in a deep-lidded casserole dish or a cast-iron saucepan, heat the butter with the olive oil until it’s thoroughly melted.
Next, add the chicken to the pan and supervise it’s browning on all sides. This will ideally take around fifteen minutes. Following this, remove the chicken and rest it on a plate. In the same pan, cook the shallots and garlic for a few minutes, stirring to prevent them from burning.
Afterwards, introduce the white wine into the mixture and let it simmer before adding the potatoes. Make sure to coat the potatoes and shallots with the wine and butter mixture.
Once this is complete, pour in the stock, add the bay leaves as well as your desired seasoning. At this stage, the chicken can be reintegrated into the pot with the vegetables arranged around it.
Let the dish simmer, cover it, and put it in the oven for roughly an hour to an hour and a half.
Post cooking, check-up on your dish. The chicken’s juices should run clear, the potatoes should have become tender and the gravy should have a light colour and rich flavor.
The preparation of the gravy can be left to personal preference: it can be served as it is, thickened using cornflour in a separate pan or allowed to reduce slightly by simmering while the chicken is being carved.