Start by cutting the chicken breasts into 3 pieces and the thighs in half. Season the chicken with salt and freshly ground black pepper, then coat generously in the flour. Heat the oil in a large deep pan and brown the chicken pieces on both sides over a high heat. Remove the chicken from the pan and put aside. Reduce the heat, add the onions and bacon cubes, garlic and celery to the pan and cook for about 5-8 minutes till they are golden tinged. Add the mushrooms and orange zest strips, and then pour in the red wine and stock and season with salt and pepper. Tie together the fresh herbs using a piece of string and place into the pan. Bring the liquids in the pan to the boil before reducing the heat to a low simmer, making sure that the chicken is well covered with the liquids. Put on the lid and continue to cook for 45 minutes. Serve the red wine and mushroom casserole with warm crusty bread.

Serves 4

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