METHODPreheat the oven to 180° C.
You’ll need an ovenproof casserole dish with a lid that is also suitable for the hob top.
Start by browning the chicken in the olive oil over a medium heat. Once browned on each side, remove from the pan and set aside.
Next sauté the bacon for 2 to 3 minutes until browned. Then add the mushrooms, whole shallots and garlic.
Pop the lid on, reduce the heat to low and sweat for 10 minutes, giving the pan a good shake every now and again to stop the ingredients from sticking and burning.
Now stir in the flour and the tomato purée and cook for 1 min stirring quickly and then gradually add the wine still stirring to prevent lumps, and then add the stock, bay leaf and thyme.
Finally return the chicken to the pan, put the lid on and pop in the oven for one hour, stirring once again half way through.
Serve with French beans and baked Butter Gold potato.
Butter Gold Potatoes are the perfect accompaniment to this dish as the natural buttery flavour and texture works a treat.
Serves: 2
Preparation: 15 mins
Cooking: 60 mins
1/2 Albert Bartlett Butter Gold Potatoes per person
1 tbsp extra virgin olive oil
2 skinless chicken breasts (cut into strips)
1 rasher lean back bacon (with fat removed and diced)
6 large mushrooms
8 peeled shallots
2 crushed garlic cloves
1 tbsp plain flour
2 tbsp tomato puree
300ml red wine
150ml low-salt chicken stock
1 bay leaf
4 sprigs of thyme
freshly ground black pepper (to taste)