Ingredients for 4 people:
Thyme sprigs
2 bay leaves
1 bunch parsley
3 cloves garlic, chopped
1 leek
Celery stalk
350 g mushrooms
200 g bacon
small onions, 2-3 per person
8 - 12 chicken pieces
Preparation:
First season the chicken pieces on both sides with salt and pepper. Heat olive oil in a heavy pot and fry the chicken pieces on both sides until golden brown. Take the meat out of the pot, reduce the heat and fry the onions until they are soft and take the onions out again. Now fry the bacon until crispy and add the chopped garlic. Deglaze with the wine add the stock, herbs, onions and mushrooms and cook for 5 minutes. Then remove the mushrooms from the pot and set aside. Add the tomato paste and meat to the pot and cook slowly until the chicken is done and tender. Add the mushrooms back in. Mix the cornflour with a little water and add this to the sauce, stirring constantly until the desired consistency is reached. Serve the chicken with rice and warm vegetables or a tasty salad and garnish everything with chopped parsley.
Wine recommendation:
With the dish, we recommend the same wine that was used for cooking. In winter or with dinner, a Syrah or Shiraz is a good choice, such as the Neil Ellis Groenekloof Syrah 2020. Spicy and long lasting, the Syrah is the perfect companion for braised dishes and convinces with its elegant tannin structure on the finish. With a wonderful scent of blackberries and liquorice, the Neil Ellis Stellenbosch Cabernet Sauvignon 2019 is also a very good companion for this classic dish. In summer, a light Chardonnay also goes very well, such as the wonderfully fruity Neil Ellis Whitehall Chardonnay Elgin 2020.
