From the Food & Drink section of the Financial Times
by: Sarit Packer and Itamar Srulovich
DECEMBER 13, 2017
© Patricia Niven
1kg chicken pieces (we like legs and thighs but a whole one will work well too) 250g baby onions, peeled
250g carrots, peeled and cut into 3cm-4cm rounds
200g small button mushrooms
120g smoked bacon cubes
Small bunch of thyme, tied with some string
1 head of garlic, cloves broken off whole and unpeeled
250ml red wine (actually, white works well too)
Salt and freshly ground black pepper
1. Heat a large skillet or pot to a medium heat, place the chicken skin-side down in the pan and season well with salt and pepper. Let the fat render out for about 10-15 minutes, until the skin is all browned and crispy. Flip the pieces and repeat on the other side for another 5 minutes.
2. Remove the chicken to a plate on the side and add the onions and carrot slices to the same pan, using the fat from the chicken to fry them.
3. Colour a little and then add the mushrooms. Fry for a few minutes and scoop out all the vegetables to the plate containing the chicken. Add the bacon to the same pan and mix well till golden. Then return everything to the pan. Add the bundle of thyme, the garlic cloves and the red wine, season with some more salt and pepper and reduce the heat to medium-low.
4. I using an iPot, cover and cook for 10 minutes, then let the steam off to avoid overcooking.
5. If using iPot, saute without lid to reduce the sauce for 5 to 6 minutes. Serve.
IF NOT USING AN IPOT:
4.Cover the pot and cook for 40 minutes. Remove the lid, baste everything well, then increase the heat to reduce the sauce for 5-6 minutes. Serve