Ingredients:
- 2 tbsp oil
- 170 g (6 oz) smoked bacon lardons
- 8 skinless chicken thigh fillets (approx. 1kg/2.2lb) , chopped into quarters
- ½ tsp salt
- ½ tsp black pepper
- 1 medium onion peeled and finely diced
- 3 cloves garlic peeled and minced
- 2 tbsp tomato puree (paste in USA)
- 2 tbsp plain all-purpose flour
- 180 ml (3/4 cup) white wine
- 360 ml (1 ½ cups) chicken stock
- 150 g (5.3oz) baby chestnut mushrooms, sliced in half
- 2 medium carrots peeled and diced
- 2 bay leaves
- 3 stalks fresh thyme replace with 1 tsp dried thyme if preferred, but make sure it’s a dried thyme that you like – some brands can be very floral tasting
To Serve:
Creamy mashed potato
Freshly chopped parsley
Method:
- Preheat the oven to 180C/350F (fan).
- Heat the oil a large casserole pan over a medium heat.
- 2 tbsp oil
- Add the bacon and fry for 6-8 minutes, stirring often, until golden.
- 170 g (6 oz) smoked bacon lardons
- Remove from the pan, using a slotted spoon (leaving the oil behind) and place in a bowl.
- Add the chicken to the pan and sprinkle on the salt and pepper. Turn up the heat to medium-high, and fry the chicken for 5 minutes, turning occasionally, until lightly browned (it doesn’t have to be cooked through at this point).
- 8 skinless chicken thigh fillets, ½ tsp salt, ½ tsp black pepper
- Turn the heat back down to medium and add the onion. Fry for 2-3 minutes, stirring often, until the onion starts to soften.
- 1 medium onion
- Add the garlic and fry from a further minute, stirring constantly.
- 3 cloves garlic
- Add the tomato puree and flour and stir together for a minute, to coat the chicken, then slowly pour in the wine while stirring constantly.
- 2 tbsp tomato puree, 2 tbsp plain, 180 ml (3/4 cup) white wine
- Let the liquid bubble for a minute, until slightly reduced.
- Stir in the stock, then add the mushroom, carrots, bay leaves and thyme.
- 360 ml (1 ½ cups) chicken stock, 150 g (5.3oz) baby chestnut mushrooms,, 2 medium carrots, 2 bay leaves, 3 stalks fresh thyme
- Stir together and bring to a gentle simmer. Then turn the heat off, place a lid or some foil on the dish and place in the preheated oven for 30 minutes. Remove the lid for the last 15 minutes – this helps to brown the chicken a little more.
- Give everything a stir, then sprinkle the cooked bacon lardons on top and place back in the oven for one more minute, to warm the bacon through.
- Serve over creamy mashed potato with a sprinkling of fresh parsley.
- Creamy mashed potato, Freshly chopped parsley
