About this recipe:A hearty and delicious dish, which is perfect for the cold winter months. Chicken thighs are braised in a white wine sauce with shallots, mushrooms and bacon. Serve with mashed potatoes or rice.
tin tin mummy
3 rashers streaky bacon, diced
3 shallots, chopped
4 large chicken thigh fillets
1 tablespoon tomato puree
225ml white wine
225ml chicken stock
285g whole button mushrooms
chopped fresh parsley to serve
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Heat butter in a large frying pan. Fry bacon until crisp, about 3-4 minutes. Add the shallots and saute for 2-3 minutes.
Pan-sear the chicken thighs, about 2-3 minutes per side. Stir in tomato puree, then add white wine, stir and scrape any brown bits off the bottom of the pan.
Pour in chicken stock and mushrooms. Lower heat and simmer gently, covered for 1 1/2 hours, stirring occasionally. If the pan dries out during cooking, add a little more stock/water. Adjust seasoning and sprinkle with parsley before serving.
This is a very tasty dish and very simple to make. I would say that the ingredients listed aren't quite enough for 4 people as me and my partner demolished two thirds of it (but maybe that is because we are greedy!). - 18 Feb 2012
really easy and filling meal, will make again. I also used a mix of shallots and onion. I also added some chorizo that was at a loose end in the fridge and its added depth to the flavours. Thanks for the share - 29 Sep 2014