This traditional French dish is an exciting alternative to ordinary chicken stew.
Ingredients
- 2 tablespoons plain flour
- 1kg chicken thigh pieces, bone and skin intact
- 2 tablespoons olive oil
- 4 rashers rindless bacon, diced
- 300g cup mushrooms, sliced
- 8 eschallots, peeled, thinly sliced
- 2 garlic cloves, crushed
- 1 cup dry white wine
- 1 cup Massel chicken style liquid stock
- 1 bay leaf
- 6 sprigs thyme
Method
- Step 1Combine flour and salt and pepper in a snap-lock bag. Add chicken pieces and shake to coat.
- Step 2Heat oil in a large, heavy-based saucepan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden. Remove to a plate. Repeat with remaining chicken.
- Step 3Add bacon, mushrooms, eschallots, garlic and any remaining flour to pan. Cook, stirring often, for 5 minutes or until mushrooms are tender.
- Step 4Reduce heat to medium. Add wine, stock, bay leaf and thyme. Stir until well combined. Return chicken pieces to pan and turn to coat in sauce. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chicken is cooked through. Remove bay leaf. Season with salt and pepper. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3376 kj
Energy
61g
Fat Total
18g
Saturated Fat
2g
Fibre
51g
Protein
231mg
Cholesterol
1022.88mg
Sodium
1g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Stan Tibbles
- Image credit: Ben Dearnley & Steve Brown
- Publication: Super Food Ideas
0