Ingredients
2 tbls olive oil
2 tbls butter
3-4 shallots
4 cloves Garlic
3 rashers pancetta
sprig thyme leaves
2 tbls flour
6-8 chicken thighs, bones in
150mls red wine
750mls chicken stock
8-10 small baby onions
2 fennel bulbs diced
1 cup brown button mushrooms
Salt & Pepper
Lets make it!
1. Firstly place your olive oil and butter into a deep heavy bottomed cassorole pot and fry your seasoned chicken thighs untill browned. Take out and set aside.
2. Chop your shallots, garlic and panchetta with 2 tbls olive oil and butter and fry with your thyme leaves, once nicely browned add your flour and mix untill a thick consistency coats all your ingredients.
3.Add your diced fennel, mushrooms and baby onions but remember to leave those whole.
4. Add back into your pot the chicken and cover with the red wine and chicken stock.
5. place into a 160c oven and leave to slowly cook for 1.5-2 hrs. the longer the better.
6. I like to serve with creamy potatoes or thick rustic bread and fresh salad.
7. dont forget to season to desire. :-]