French classics don’t have to be complicated. 

12 shallots
2 garlic cloves
100g carrots, peeled
100g celery
250g brown mushrooms
½ bunch parsley
1 sprig thyme
1kg chicken
Salt & pepper
1 tsp flour
50g clarified butter
300ml red wine
500ml chicken stock
150g lardons
1 small jar pearl onions
1 tbsp cornflour
1 tbsp port

  1. Peel the shallots and slice them into strips. Peel and dice the garlic. Dice the carrots and celery into 1cm pieces. Quarter the mushrooms. Pluck the parsley and thyme. Rinse the chicken, season it with salt and pepper and sprinkle with flour.
  2. Heat the clarified butter in the roasting pan on the hob and brown the chicken on all sides. Add the shallots, carrots, celery and garlic and brown them as well. Deglaze with red wine and reduce the liquid by half.
  3. Add the stock and bring it back to the boil. Add the parsley, thyme, lardons, quartered mushrooms and pearl onions. Cook the chicken on shelf level 2 on the ‘True Fan Cooking’ program at 170°C for 75 minutes.
  4. Remove the chicken, stir the cornflour into the port and then stir this into the liquid to bind the sauce
To serve

Cut the chicken into 8 pieces using a pair of poultry scissors.

Chef's Secret

For this recipe, use fresh, not frozen, corn-fed chicken, which is especially tender and juicy. Choose a red wine of decent quality for cooking – perhaps the same one that.