RED WINE ON CARPET SALT RECIPES

Steps:

• Melt the butter with the oil in a large flameproof casserole. Add the chicken and cook for 10 to 12 minutes until browned all over. Lift out and drain on paper towels.
• Spoon off any excess fat. Add the bacon, shallots or onions, and mushrooms. Cook over a high heat, stirring, until golden brown. 
• Lift the mixture out of the pan with a slotted spoon and leave to drain thoroughly on paper towels.
• Add the flour to the pan and cook for three to five minutes, stirring constantly, until lightly browned. Reduce the wine in a separate pan to 300 millilitres. Gradually pour in the stock, then the wine, stirring until smooth.
• Return the chicken and the bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 180°C/gas mark 4 for 45 minutes or until tender when pierced with a fork. Sprinkle the chicken with the chopped parsley.

Steps:

• Tip the breadcrumbs into a bowl, pour on just enough milk to cover and set aside to soak. Heat the oven to 180°C/350°F/gas mark 4.
• To make the tomato sauce, heat the olive oil in a pan and gently fry the shallots, garlic and chilli for 2-3 minutes until soft.
• Deglaze the pan with a splash of white wine, then add the tinned tomatoes along with the basil, oregano and some seasoning. Throw in the olives if using and let the sauce simmer for 5-10 minutes to reduce and thicken.
• While the tomato sauce is cooking, prepare the meatballs. Put the minced beef and pork into a large bowl and add the garlic, parsley and Parmesan. Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper.
• Shape the mixture into balls, the size of a walnut, and dust in flour. Heat the olive oil in a large frying pan. When hot, fry the meatballs, in batches if necessary, until golden.
• Add the meatballs to the tomato sauce and then transfer to an ovenproof dish. Bake in the oven for 10 minutes. Discard the basil. Serve with salad on the side.