Ingredients:
1 1/2 tablespoons butter
1 tablespoon olive oil
1 kg chicken fillets, cut into pieces
200 g bacon, diced
200 g mushrooms, thickly sliced
1 onions, 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
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.