- 8 chicken thigh fillets
- 1/4 cup plain flour
- 1 Tbsp. olive oil
- 6 French shallots, halved
- 8 brown mushrooms, halved
- 5 rashers of bacon, cut into strips
- 1 Tbsp crushed garlic
- 2 cups red wine
- 1 cup chicken stock
- 2 Tbsp. tomato paste
- 4 bay leaves
- 4 sprigs thyme
- Place the chicken thighs in a large bowl, add 1/4 cup plain flour and toss to coat completely.
- Add 1 Tbsp. olive oil to a large sauteuse and heat on high heat.
- Add the chicken thighs and cook until golden brown. Once cooked transfer to a plate until needed.
- Add the shallots, mushroom, bacon and garlic to the pan and cook for approximately 5 minutes until caramelised and softened.
- Add the chicken stock, red wine and tomato paste and bring to the boil.
- Reduce the temperature to a simmer and return the chicken to the pan.
- Add the bay leaves and thyme, cover and simmer for approximately 35-40 minutes allowing the flavours to infuse and the sauce to thicken.
Serving Tip: Serve with creamy mashed potato or polenta.
Chef’s Note: When using a non-stick pan, it is unnecessary to use oils or butters. In this instance, we have used olive oil simply to add depth to the flavour of the dish and for no other purpose. Coating meats or poultry is a method of thickening the sauce in stews and casseroles.