Ingredients:
- 1 onion, finely sliced
- 5 or 6 mushrooms, finely sliced
- 2 cloves of garlic, crushed
- 1 tbsp tomatoe puree
- Approx 350 ml white wine, I used roughly a half bottle
- 500 ml of chicken stock, (I used just shy of the 500)
- Fresh thyme
- Salt and pepper
- Sunflower oil
- Good knob of butter
- Seasoned flour (for coating the chicken thighs)
- 2 packets of skinless, boneless chicken thighs.
Directions:
- Heat a shallow pan or a frying pan , add some oil and a little knob of butter then gently sweat the onions, mushrooms and garlic for 10 mins.
- Remove the vegetables from the pan, toss the chicken thighs in the flour which you’ve seasoned with salt and pepper and fry in batches in the pan until golden on the outside.
- Once all the chicken is browned remove it to a plate, turn up the heat and pour in the wine making sure to scrape all the sediments from the bottom of the pot to get all the flavours into the sauce. Let the wine reduce down by half and then add the chicken and vegetables back in.
- Pour in the chicken stock, add in the tomato puree, thyme and seasoning.
- Pop into a preheated oven 150 degrees for approx 1 hr , by which stage the sauce should have thickened nicely.
- I served mine with panfried Gnocchi and Green Beans
- Dig in and enjoy.
If you enjoyed reading this recipe pop on over to my instagram https://www.instagram.com/kenmarefoodie/ where I have a step by step recipe video posted to my grid.
