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Categories:
butter olive oil chicken fillet bacon mushrooms onion garlic flour red wine chicken stock thyme salt
Viewed: 7 - Published at: 6 years agoIngredients
- 1 1/2 tablespoons butter
- 1 tablespoon olive oil
- 1 kg chicken fillet, cut into pieces
- 200 g bacon, diced
- 200 g mushrooms, thickly sliced
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- salt and pepper
Method
- Heat half the butter with the oil in a large heavy-based saucepan over med-high heat.
- Add half the chicken and brown.
- Remove and repeat with remaiming chicken.
- Increase heat to high, add remaining butter, bacon, mushrooms, onions, and garlic to the pan.
- Cook, stirring, 2 minutes.
- Reduce heat to medium and stir in the flour.
- Cook, stirring 1 minute.
- Gradually add the combined wine and stock, stirring constantly with a wooden spoon.
- Return the chicken and any juices to the pan with the thyme sprigs and stir well.
- Increase heat to high and bring to the boil.
- Reduce heat to medium and simmer, uncovered for 10 minutes or until the chicken is cooked through.
- Taste and season with salt& pepper.
- Remove thyme sprigs and serve with creamy mashed potato and crusty bread.
