Ingredients
Method
1.Dust chicken in flour, shaking off excess. Heat oil in a large heavy-based saucepan on medium. Brown chicken 4-5 minutes, turning. Remove from pan.
2.In same pan, sauté eschalots, onion and bacon 3-4 minutes, until golden. Add garlic. Cook 1 minute.
3.Add extra flour to pan. Cook, stirring, 1 minute. Remove from heat. Add wine and stock, stirring until smooth. Return to heat. Bring to the boil, stirring.
4.Return chicken to pan with mushrooms, bay leaves and thyme. Reduce heat to low. Simmer, covered, 35 minutes.
5.Add carrots and brandy to pan. Simmer, uncovered, a further 10-15 minutes, until sauce reduces by one-third. Remove bay leaves. Season to taste. Accompany with vegetables of choice.
Chicken Marylands are whole chicken legs consisting of the thigh and drumstick. They can be replaced by a quartered 1.5kg chicken. For a lighter version, swap red wine with a dry white wine.
Note