A hearty dish for cold nights.
Ingredients
- tbsp olive oil
- 120 g bacon lardons or chopped streaky bacon
- 8 chicken thighs (bone-in, skin-on)
- Salt and black pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 500 ml red wine
- 250 ml chicken stock
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- 2 bay leaves
- 2–3 sprigs thyme
- 3 carrots, sliced
- 250 g mushrooms
- 30 g butter
Method
1. Heat the oil in a large pot. Add the bacon and cook until golden. Remove and set aside.
2. Season the chicken with salt and pepper. Brown well on all sides in the same pot. Remove and set aside.
3. Add the onion and cook until soft. Add garlic and cook briefly.
4. Stir in the flour and tomato purée. Cook for 1 minute.
5. Slowly pour in the wine, stirring well. Add stock, sugar, vinegar, bay leaves, and thyme.
6. Return the chicken and bacon to the pot. Add carrots.
7. Cover and simmer gently for about 45 minutes, until the chicken is tender.
8. Fry the mushrooms in butter until golden, then add to the pot.
9. Simmer uncovered for another 10 minutes to thicken the sauce.
10. Taste and adjust seasoning. Remove herbs before serving.
