This is a recipe find that's great for cooking when you have had a long day at work, but you want something fancy and tasty. this takes 30 minutes to cook.
Ingredients (to serve 4)
6 boneless chicken thighs quartered
6 rashers, smoked streaky bacon cut into short strips
1 tbsp oil
2 onions roughly chopped
2 tbsp flour
150 ml red wine
A sprig or two of rosemary or thyme - I prefer rosemary for this myself
250g white cup mushrooms
200 ml hot chicken stock
a pinch of parsley chopped - as a garnish, but hey you're short of time!
Heat the oil in a pan and cook the onion and bacon for 2-3 minutes. Dust the chicken with flour, shake off any excess, add to the pan and cook for 5 minutes until golden brown. Add the wine and herb and bubble vigorously for 5 minutes, then add the mushrooms and the hot stock. Cover and simmer gently for 10-15 minutes, or until the mushrooms are tender and the chicken cooked through (no pink meat). Sprinkle with parsley and serve with steamed carrots and potato Dauphinoise.
I usually serve the dish on a plate of fluffy white rice, which takes me 25 minutes to cook. If you're doing the same, start the rice with boiling water and cook it at the same time you're cooking the main dish.
My rice recipe is simple and perfect all the time:
1 mug of rice for 2 people (on a measuring beaker I normally use 180ml), twice the amount of water (so 2 mugs or, hey, twice 180ml). Simmer uncovered for 5 minutes (set the timer), then simmer covered for 5 minute, watch out for overboil. Turn off the cooker and let the pan stand covered for 15 minute (no peeping!) Fluff with a fork, and if it's still a bit wet when you open the lid, leave it to let off steam for a while
Thank you Waitrose for this recipe from one of its recipe cards!