Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
6
- 2tablespoons plain flour
- 30grams butter, diced
- 175grams rindless short-cut bacon
- 1tablespoons tomato paste
- 1 medium carrot, diced
- 1 brown onion
- 2tablespoons continental parsley, chopped (to garnish)
- 300grams Swiss brown mushrooms, halved
- 12 chicken thigh fillets, halved
- 1kilograms baby potatoes, steamed (to serve)
- 2 cup chicken stock
- 2 cup dry red wine
- 1 pinch pepper (for seasoning)
- 2tablespoons olive oil
- 4 fresh thyme sprigs
- 1-2 fresh bay leaves
- 4 garlic cloves
- 1 pinch sea salt ground (to taste)
Nutrition per serving
4270kJ / 1020Cal
4270 Kilojoules or 1020 Calories
49% of daily energy intake*
Protein
88.2grams
Fat
49.5grams
Carbs
42.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Dice bacon, onion and garlic. Heat half the oil and half the butter in a casserole pan over medium heat. Add bacon, onion and garlic. Cook, stirring until soft and golden. Transfer to a plate.
Step 2 of 4
Add chicken and flour to bowl. Season and toss to coat. Turn the heat up to high. Melt remaining butter and oil in the same casserole pan. Add the chicken. Cook, turning, until browned. Stir in tomato paste and red wine. Bring to boil, stirring. Add bacon mixture back to the pan with stock, carrots, mushrooms, thyme and bay leaves. Simmer, covered for about 25-30 minutes or until chicken and carrots are tender.
Step 3 of 4
Meanwhile cook potatoes in a large saucepan of boiling salted water until tender. Drain.
Step 4 of 4
Serve scattered with parsley and potatoes to the side. Tip 1: You can omit tomato paste and substitute white wine instead of red wine in this recipe. Tip 2: This dish can be made with a whole chicken cut into 8 joints.
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