1 tbsp vegetable oil
30g unsalted butter
4 chicken thighs
Plain flour, for dusting
Salt and black pepper
8 shallots, peeled and halved
60g smoked bacon lardons
2 garlic cloves, finely chopped
120g chestnut mushrooms, sliced
50ml chicken stock
200ml dry Riesling
1 bay leaf
1 sprig of fresh thyme
Handful of fresh parsley, chopped
Boiled baby potatoes or mash
- Heat half of the oil and butter in an ovenproof casserole dish over a medium heat. Pat the chicken thighs dry with kitchen paper, season with salt and pepper and dust with the flour.
- Working in batches to avoid crowding the pan, brown the chicken on all sides, transferring to a plate when nicely coloured.
- Heat the remaining oil and butter in the same casserole dish. Add the shallots and bacon and cook for 4-5 minutes until the shallots have started to colour. Add the garlic and cook for one minute longer, then use a slotted spoon to transfer everything to a the plate with the chicken and set aside.
- Add the mushrooms to the pan and cook for 4-5 minutes until golden.
- Pour the stock into the pan and allow to bubble for 1-2 minutes, using a wooden poon to scrape any sticky bits from the bottom of the pan.
- Return the chicken and bacon mixture to the pan and add the wine, bay leaf and thyme. Season with salt and plenty of black pepper. Bring to a boil, then reduce the heat and cover with a lid. Cook for 15-25 minutes or until the chicken is cooked through.
- Uncover the pan and stir in the cream. Simmer for another 10 minutes, uncovered. Season to taste.
- Divide between two warmed serving bowls and scatter with chopped parsley. Serve with boiled baby potatoes or mash.
Per serving 918kcals, 66.7g fat (25.6g saturated), 12.2g carbs (1.2g sugars), 49.3g protein, 1.1g fibre, 1.308g sodium