Chicken With Sweet Wine & Garlic

• seasoned flour2 tablespoons
• chicken, about 3lb 5oz, jointed into 8 pieces↗1
• olive oil↗4 -5 tablespoons
• shallots, finely chopped↗2

  finely chopped

• sweet wine, such as Sauternes or 7/8 cup marsala↗7⁄8 cup
• chicken stock↗1 1⁄2 cups
• Dijon mustard (optional)↗2 teaspoons

  (optional)

• sprig parsley↗1
• sprig thyme↗1
• sprig bay leaf tied with string1
• head garlic, 8-12 cloves↗1
• butter↗2 ounces
• chestnut mushrooms↗7 ounces
• heavy cream↗3 tablespoons
• lemon juice, if needed↗

  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, mustard if using 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 three cream 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.