Red wine chicken with mushrooms, shallots and potatoes

Ingredients

For 1 serving

• Chicken drumsticks200 g
• Red wine120 ml
• Button mushrooms120 g
• Shallot50 g
• Potatoes150 g
• Pancetta15 g
• Extra virgin olive oil1 teaspoon
• Thymeto taste
• Bay leavesto taste
• Saltto taste

Contains: sulphites,

In season: October – March

Method

1. Remove the skin from the chicken drumsticks, pat them dry and season with salt. Dice the pancetta, peel the shallots leaving them whole and wipe the mushrooms with a damp cloth, halving the larger ones.
2. Heat the oil in a casserole over medium-high heat and brown the drumsticks with the pancetta for 6–8 minutes, turning, until golden on all sides.
3. Add the shallots and mushrooms and brown them for 4–5 minutes over medium heat, stirring, until the mushrooms have released their liquid.
4. Pour in the red wine, add the thyme and bay leaf, bring to a gentle simmer, then cover and cook over low heat for 40 minutes, turning the drumsticks halfway, until the meat comes away easily from the bone.
5. Meanwhile, peel the potatoes, cut them into chunks of about 3 cm and put them in cold salted water; bring to the boil and cook for 15–20 minutes, until a fork slides through easily, then drain.
6. Uncover and reduce the sauce for 5 minutes over medium heat, until it coats a spoon; remove the bay leaf and serve the chicken with the sauce and potatoes.