Country Chicken

For Fathers Day I volunteered to cook for The Hungry Mrs’ family.  I was after doing something that was relatively straightforward but would pack a nice tasty punch.  Given the weather there was plenty of talk of stews and comfort food.  However as the day went on the conditions improved, but I think this dish, having taken some inspiration form Italian and French dishes sits just as well in the sun as it would on cooler days.

 Serves 8

Browning Chicken

 8 Chicken Drumsticks
8 Chicken Thighs
Olive Oil
50g Unsalted Butter
3 Shallots – finely chopped
4 Cloves Garlic – finely chopped
50ml Red wine vinegar
Large glass white wine (your choice but I opted for a medium/sweet to balance the vinegar)
2tbsp Fresh Tarragon – chopped + a little extra to serve (fresh is best but I used dried and it worked ok)
150g Button mushrooms – quartered
4 large vine tomatoes – skins removed and finely chopped
400ml Chicken Stock
Salt & Pepper

  • Brown chicken pieces in batches in a frying pan and put to one side
  • Once all the chicken has been browned add butter to the frying pan.  Allow the butter to melt and turn just slightly nut brown.

    Just the stock to add

  • Add Garlic and shallots and cook gently over a low heat.
  • After about 5 minutes turn the heat to high and add the red wine vinegar
  • Allow the vinegar to reduce by half then add the white wine
  • Turn the heat down to medium and allow to reduce by half again
  • In a large pan place the browned chicken, the sauce, tarragon, mushrooms, and tomatoes.  Then pour over the stock.  It should fall short of completely covering the chicken.
  • Add salt & pepper to taste
  • On a low heat simmer, uncovered, for about an hour or until the sauce reaches a nice gravy consistency.

Serve 1 drumstick and 1 thigh per person on a bed of creamy mash and your favourite greens on the side with some of the gravy spooned over. Sprinkle over a little chopped tarragon.

 If you’re watching the carbs leave out the mash.

 For an alternative remove the chicken from the pan and shred the meat. Reduce the remaining liquid to thicken.  Mix thickened sauce and chicken with some cooked penne pasta. Again, sprinkle with some chopped fresh tarragon.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Back to Top ↑
  • The Hungry Manc Manchester restaurants


  • Follow on Bloglovin

  • Archives

  • Foodies100 Index of UK Food Blogs
    Morphy Richards