This week I’m having some friends round for dinner and looking to make something that I can make in advance in order that I can join the party rather than spend time in the kitchen, missing out on the fun!  This recipe absolutely fits the bill, there’s quite a bit of advance preparation but the result is a really rich delicious main course which only needs heating and taken to the table.

Serves 4

Ingredients

4 tbsp. olive oil

100g diced bacon

24 shallots, 4 finely chopped, 20 left whole

2 cloves garlic (finely chopped)

50g unsalted butter

250g button mushrooms

8 chicken thighs

2 tbsp. Seasoned flour

2 bay leaves

5 sprigs thyme

5 sprigs parsley

12 no soak pitted prunes

500 ml full bodied red wine

250 ml chicken stock

Seasoning

Method

1. Pre-heat the oven to 180 degrees
2. Heat 1 tbsp. of the oil in a large frying pan, add to bacon and fry until crisp.  Remove from the pan with a slotted spoon and set aside
3. Add chopped shallots and garlic to the bacon fat and fry until golden then set aside
4. Heat half the butter and 1 tbsp. of the oil to the pan and fry the whole shallots and mushrooms and fry until golden.  Remove and set aside
5. Toss the chicken in the seasoned flour to lightly coat, then add the final 2 tbsp. oil to the pan and fry the chicken until browned
6. Tip chicken, vegetables (shallots & mushrooms)  and bacon to a casserole dish
7. Add the bay leaves, thyme, parsley and prunes to the casserole.  Season
8. Heat the wine and stock in a sauce pan until boiling then pour into the casserole
9. Cover and cook in the pre-heated oven for around 1 ½ hours – as I always advise, check that the chicken is cooked with a food thermometer
10. Remove the chicken and veg mixture from the casserole and place on a warm plate and cover with tin foil to keep warm.
11. Strain the liquid into a pot, bring to the boil and reduce by half, then add the butter little by little to give a glossy sauce
12. Pour back into the casserole and serve with either potatoes or rice.