4 chicken marylands
750ml red wine
2 carrot (peeled and 2cm dice)
2 stick celery (peeled and 2cm dice)
1 onion (peeled and 2cm dice)
1 head garlic (cut in half)
100g speck (1cm dice and reserve trim)
2 bay leaves
½ bunch thyme
1 tsp peppercorns
200g button mushrooms (trim)
1 bunch baby carrots (peel and trim)
1 bunch baby turnips (wash and cut in half)
1 bunch spring onion bulbs (trim the tops and bottom)
2 carrots (peeled and thinly sliced)
Place the stew pot on high heat, add oil and place chicken skin-side down with a pinch of salt. When nice and brown, turn Maryland over and seal the other side. Add the vegetables and speck trim, sauté, when nicely coloured, add the herbs and peppercorns.
Pour in wine and bring to the boil, once boiling light the pot to flame wine. When flame goes out, place a lid on and reduce to a simmer.
Whilst chicken is cooking place the slice carrots into a separate pot and cover with water, bring to the boil and cook until soft.
When carrots are soft, remove and strain, pass carrots through a fine sieve and set aside.
When the chicken has been simmering for 45 minutes add the baby vegetable garnish, and diced speck and cook for a remaining 15 minutes or until chicken is gently coming away from the bone. Place carrot purée into the pot to thicken the sauce.
Serve with mash.