2 tbsp olive oil
2 tbsp plain flour
6 boneless and skinless chicken thighs, quartered
100g/3½ oz bacon pieces or pancetta
8 button onions, halved
100g/3½ oz button mushrooms
2 tsp of tomato purée
2 tbsp brandy
300ml/10fl oz red wine
1 bay leaf
2 tsp fresh thyme leaves
sea salt and freshly ground pepper
Heat 1 tbsp olive oil in a heavy saucepan.
Season the flour with salt and pepper and toss the chicken in.
Fry the chicken for 2-3 minutes or until it begins to brown.
Transfer the chicken to a plate to keep it warm.
Add the remaining 1 tbsp oil and fry the pancetta until it starts to brown.
Add the onions and cook for 2-3 minutes. Add the mushrooms and fry for 1 minute.
Add the tomato purée, stir well and cook through for 30 seconds.
Return chicken to pan and add brandy, red wine and herbs. Bring liquid to boil, reduce and simmer for 15 - 20 minutes until chicken is tender and the liquid is thickened.
Serve with mash or rice.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Coq au vin
See more Coq au vin recipes
Quick and easy sushi maki (sushi rolls)
Daal saag
See more Merrilees Parker recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
