Slow Cooked Chicken and Mushroom Stew

Ingredients:

6-8 chicken thighs 3 rashers (slices) streaky smoked bacon, diced 4 large fresh thyme sprigs, leaves picked 2 tbsp olive oil 100g (about 3) shallots, finely chopped 2 garlic cloves, crushed 1 tbsp tomato purée 240ml (1 cup) dry white wine 240ml (1 cup) chicken stock 300g (12oz) small button mushrooms, wiped with a lightly moistened cloth 2 fresh bay leaves 200g (8oz) fresh or canned chopped tomatoes 2 tbsp fresh flat leaf (Italian) parsley, chopped 1 tbsp small fresh tarragon leaves

Method:

Place the chicken on a chopping board and season on both sides with fresh ground black pepper and a little salt. Heat some oil, 1 tbsp over medium-high heat in a large caste iron casserole dish and fry the chicken pieces until golden all over. Set aside.

Add the rest of the oil, shallot, bacon and garlic to the pan. Fry for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, thyme, bay leaves and some seasoning if required.

Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 50-60 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced.

Remove the cover and bay leaves and garnish with the parsley and tarragon leaves. Turn off the heat and let the stew rest for 5-10 minutes and serve with your choice of vegetables. This is great with creamy sweet potato mash.

Source: Taste of Home

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