Red Wine and Chicken Casserole
ready in 2 h. 40 min.
- ⅔ cup Pancetta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 Chicken legs (trimmed)
- 1 teaspoon herbes de Provence
- 8 cloves garlic (lightly crushed)
- 2 bay leaves
- 1 Bouquet garni
- 3 cups dry Red wine
- 3 cups chicken stock
- 2 cups cherry tomatoes (on the vine)
- freshly ground peppers
Heat a casserole dish over a moderate heat until hot. 1 Preheat the oven to 170°C(150° fan)|325F|gas 3.
Add the pancetta and fry for 3-4 minutes until golden. Remove from the pan and add the olive oil and butter.
Season the chicken legs with the herbes de Provence, salt and pepper. Brown in the oil and butter, turning once and then add the garlic, bay leaves, bouquet garni, and garlic.
Cover the chicken with the red wine and stock. Cook until simmering before adding the cherry tomatoes.
Transfer the dish to the oven to cook for 2 hours until the chicken is cooked through.
Remove from the oven and season to taste before serving.