A delicious classic chicken dish with bacon and mushrooms. Have plenty of bread to mop up the sauce.
Serves: 6
Prep time: 15 mins
Cooking time: 1 hr 15 mins
12 boneless, skinless chicken thighs
150g (5oz) streaky bacon, sliced
450g (1lb) mushrooms, washed and quartered
400ml (14fl oz) red wine
400ml (14fl oz) chicken stock
3 carrots, sliced
1tbsp tomato purée
2tbsp plain flour
1tbsp chopped fresh thyme, plus extra to garnish
3tbsp olive oil
Crusty bread, to serve
1. Place the flour and thyme in a large food bag and season well with salt and freshly ground black pepper. Add the chicken and shake the bag until the meat is well coated.
2. Heat half the oil in a large non-stick frying pan and cook the chicken for 10 mins, turning frequently, until golden (you'll probably need to do this in a couple of batches). Once browned, remove from the heat and set to one side.
3. Heat the remaining oil in the pan, add the bacon and cook for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the wine, stock, carrots and tomato purée and cook for another 10 mins.
4. Return the meat to the pan for 45 mins until cooked through. Season to taste, garnish with sprigs of fresh thyme and serve with crusty bread.
Cook's tip: Make life simple - casseroles like this really do taste better if made a day in advance as it allows the flavours to develop and the sauce to become richer. When you've cooked the casserole, simply cool as quickly as possible, cover and store in the fridge. When you're ready to eat, heat through thoroughly, adding an extra splash of wine as the sauce may get a bit too thick.
Per serving: 430 calories; 22g fat; (7g saturated); 9g carbohydrates
Tips: what to do with leftover wine
More recipes:
Classic coq au vin
Chicken in white wine sauce
Red wine chicken
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