Prep Time: 15 minutes. Cook Time 50 Minutes
Serves 5
Ingredients
1/2 tbsp olive oil
50g bacon, chopped
750g boneless skinless chicken thighs, cut into 3cm
1/2 tsp salt and pepper, each
3 garlic cloves, minced (1 tbsp)
1 onion, sliced
3 carrots, peeled, halved lengthwise, sliced 1cm / 1/3” thick
2 celery stalks, sliced 1cm / 1/3” thick
1 1/2 cups (375ml) red wine
4 tbsp flour
3 cups (750ml) beef or chicken stock/broth
400g tin crushed tomatos
2 tsp Worcestershire sauce
1/2 tsp of each salt and pepper
1 1/2 tsp dried thyme
2 dried bay leaves
350g baby potatoes, halved
200g mushrooms, halved (large quartered)
150g green beans, trimmed and halved
Method
1. Place oil and bacon in a large heavy based casserole pot over high heat
2. When the oil is heated and bacon releases some fat, add chicken
3. Sprinkle with salt and pepper and cook, until chicken and bacon is browned
4. Add garlic and onion, cook 1 minute
5. Add celery and carrot, cook 2 minutes
6. Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone
7. Add flour, mix until incorporated
8. Slowly pour in half the beef broth while stirring, then pour the rest in
9. Add tomato, Worcestershire, thyme, bay leaves, salt, pepper
10. Stir, add potato
11. Cover, simmer 30 minutes
12. Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
13. Serve with crusty bread, sprinkled with parsley if desired!
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