Serves 4 to 6

Ingredients:

• Chicken Thighs, 3 (skin removed)
• Chicken Drumsticks, 3 (skin removed)
• Red Wine (Cabernet Sauvignon), 350ml
• Clear Chicken Broth, 250ml
• Cooking Oil, 2 tablespoons
• Pork Bacon Strips, 3 (about 100 grams, cut into about 1cm each)
• White Button Mushrooms, 5 (about 150 grams, quartered)
• Yellow Onion, 1 (thinly sliced)
• Carrots, 4 medium sized (peeled and cut into about 1cm each)
• Minced Garlic, 4 teaspoons
• Tomato Paste, 2 tablespoons
• Fresh Thyme Leaves, 2 teaspoons
• Unsalted Butter, 2 tablespoons
• All-Purpose Flour, 2 tablespoons
• Salt, to taste
• Pepper, to taste

Preparation:

1. In a large mixing bowl, add chicken pieces, red wine and clear chicken broth. Mix well and set aside to marinate for at least 30 minutes. 
2. After 30 minutes, remove the marinated chicken pieces and pat-dry them with kitchen towels and set aside. Save the wine marinate for later use. 
   

Instructions:

1. In a 24cm Thermos® KFH-024 Deep Non-Stick Frying Pan, heat 1 tablespoon of cooking oil over low-medium heat for about 2 to 3 minutes. 
2. Using the same frying pan, pan-sear the marinated chicken wings and drumsticks for about 5 minutes each side until golden browned. Remove golden browned chicken pieces and set aside. Place the frying pan aside for later use.
     
3. In a 3.0L Thermos® Shuttle Chef® inner pot, heat 1 tablespoon of cooking oil over low heat, add onion slices and carrots, and stir fry for about 7 minutes until the onions turn golden brown.
4. Add minced garlic and continue to stir fry for another 1 minute.
5. After 1 minute, add tomato paste and continue stir frying for 2 minutes until fragrant and when the paste begins to darken.
6. Add wine marinate, golden browned chicken pieces and thyme leaves. Bring the contents to a rapid boil.
7. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 2 hours. 
     
8. Using the frying pan (cooled down after setting aside), wipe clean with kitchen towels. When cleaned, pan-sear the bacon pieces for about 8 minutes until golden brown and crispy. Remove cooked bacons and set aside.
9. Using the same frying pan, sauté the mushrooms for about 10 minutes until browned. Remove sauteed mushrooms and set aside.  
     
10. Prepare the beurrie manie (kneaded butter) by mixing the unsalted butter and all-purpose flour. Mix until it becomes a dough like texture to thicken the sauce later. 
    
11. After 2 hours, remove the chicken pieces from the Shuttle Chef® inner pot. Place the inner pot on the stove and bring the sauce to a boil.
12. Once boiling, add beurrie manie mixture, stir well to thicken the soup. Season to taste with salt and pepper. 
    
13. Before serving, place the chicken pieces back into the boiling contents in the inner pot, and garnish with golden browned bacons and sauteed mushrooms. Sprinkle some thyme, and enjoy! 
    

Notes:

• This recipe is improvised from an original recipe, courtesy of theendlessmeal.com. 
• This recipe is based on using a Thermos® KFH-024 Deep Non-Stick Frying Pan and Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®. 

Tips: 

• Choose a medium-bodied to robust dry red wine for the marination, such as a cabernet sauvignon, zinfandel, or merlot.
• Pan-sear the chicken pieces on a single layer and in batches.

Recipe and photos courtesy of Thermos Singapore team.