INGREDIENTS
- 8 chicken legs 8 thighs and 8 drumsticks
- 2 cups red wine (Pinot Noir or Gamay Noir)
- 1 tbsp cocoa powder
- 1 bunch thyme
- 3 cloves garlic finely chopped
- 1 cup large diced, peeled carrots
- 1 cup quartered button mushrooms
- 1 cup cured bacon lardons
- 1/4 cup butter
- 1/4 cup flour
- 1 cup dark chicken stock
- 1/4 cup flat leaf parsley roughly chopped
METHOD
- Place the chicken thighs and drumsticks into a large zip lock bag. Add the red wine, cocoa powder, thyme and chopped garlic. Mix well over the chicken, seal the bag and leave to marinate for at least 2 hours.
- After two hours, remove the chicken from the bag and save the wine mixture.
- Heat a large pot over medium heat, add in the bacon and allow the bacon fat to release. Then brown the chicken in the bacon fat. Once golden, add in the onions, mushrooms, carrots and butter. Melt the butter and then add in the flour.
- At this point continue to stir so the flour does not burn. After one minute add the wine mix from the zip lock bag and bring to a boil. Then add in the chicken stock, cover and simmer on low heat.
- After approximately 30 minutes remove the cover and allow to simmer for another 10 minutes. This will help the sauce to reduce and give it more body.
- Season with salt pepper, garnish with chopped parsley and serve.
