The wine marinade will be slightly thickened and have the consistency of a light sauce. Bring to the boil, and skim any impurities from the surface. On a medium heat, whisk in the wine marinade little by little this will create a sauce and prevent any lumps from forming. Making the sauce: Spoon out most of the fat from the casserole, add the toasted flour and stir into the vegetables for a few seconds.
Lower the heat to medium high and cook for 5 minutes, until lightly coloured. Add the drained vegetables and herbs to the casserole. With a slotted spoon, transfer the chicken to a plate and set aside. Reduce the oven temperature to 150C / 300F / gas mark 2.įrying the chicken: On a high heat, in a large, heavy-based casserole, heat the olive oil and colour the chicken pieces in it for 5-7 minutes on each side. Sprinkle the flour on a baking tray and cook in the oven for 8-10 minutes, until it is very lightly coloured. Toasting the flour: Pre-heat the oven to 200C / 400F / gas mark 6. Season the chicken with 4 pinches of salt and 4 pinches of freshly ground black pepper. Separate the chicken, vegetables and herbs, and pat dry with kitchen paper. Leave for a minimum of 1 hour to remove excess liquid. Place a colander over a large bowl and put the chicken mixture in it to drain off the marinade. Cover with cling film, refrigerate and leave to marinate for 24 hours. In a bowl, mix the chicken pieces, carrots, celery, baby onions, peppercorns and bouquet garni together and pour the cooled red wine over them. Marinating the chicken: Bring the red wine to the boil and boil until reduced by a third, to remove the alcohol and concentrate the colour and flavour.