- 1 1/2 tablespoons olive oil
- 8 small chicken thigh cutlets (skin on)
- 25g butter
- 8 eschalots, peeled, halved
- 6 rashers middle bacon, trimmed, chopped
- 3 garlic cloves, thinly sliced
- 2 tablespoons plain flour
- 1 1/2 cups dry white wine
- 1 1/2 cups Massel chicken style liquid stock
- 1 dried bay leaf
- 4 fresh thyme sprigs
- 300g button mushrooms, halved
- Crusty bread, to serve
- Step 1Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
- Step 2Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
- Step 3Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
- Step 4Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. Serve with crusty bread.
- Low carb
- Low sugar
- Lower gi
You could use swiss, small-field brown mushrooms instead of button mushrooms.
- Author: Kim Coverdale, Food editor – Super Food Ideas
- Image credit: Mark O'Meara
- Publication: Taste.com.au