This is a Bill Granger recipe and comes from the delicious magazine that I have mentioned before, a brilliant magazine for keen cooks (my nan subscribes so I can nick hers!). The recipe recommends to serve with crispy bread and a side salad but I served with mashed potato and it was really good for soaking up all the good gravy!
Roast Chicken with White Wine & Shallots
8-10 chicken thighs and drumsticks
150g bacon, diced or into lardons
10 french shallots, peeled
Thyme (orig. fresh but I used dried)
1 fresh rosemary sprig
1 tsp chili flakes
2 tbsp extra-virgin olive oil
250ml white wine
Preheat the oven to 220C/425F. Arrange the chicken in a large roasting dish and cover with shallots, bacon, thyme, rosemary and chili flakes, olive oil and S&P.
Roast for 20 minutes. Add the wine and roast for another 20-30 minutes or until chicken is golden brown and cooked.
Serve with mashed potato or crusty bread and salad.