Chicken with sweet wine & garlic

• seasoned flour2 tbsp tbsp
• free-range chicken↗1

  about 1.5kg/3lb 5oz, jointed into 8 pieces

• olive oil tbsp
• shallots↗2

  finely chopped

• sweet wine↗200ml ml

  such as Sauternes

• chicken stock↗300ml ml

  (see how to make your own below)

• sprig each of parsley

  thyme and bay tied with string

• head garlic↗1
• butter↗50g g
• chestnut mushrooms↗200g g
• crème fraîche↗3rounded tbsp tbsp
• a little lemon juice

  if needed

Step-by-step instructions

1. 1

   Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.

2. 2

   Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.

3. 3

   Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.

4. 4

   Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.

5. 5

   Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.

6. 6

   Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.