A good one for those cold winter nights
Ingredients
- 1 chicken leg
- 1 chicken thigh
- 1 shortcut bacon, cut into bite size pieces
- ½ cup red wine
- 1 tablespoon butter
- 3 button mushrooms, sliced
- ½ small carrot, sliced
- ½ celery stalk, sliced
- ½ teaspoon minced garlic
- 2 tablespoons chopped onion
Garnish with chopped chives
Chicken Stock
1 cup chicken stock
*Optional extras
2 tablespoons carrots, chopped
2 tablespoons celery, chopped
2 tablespoons chopped onion
1 tablespoon rosemary
1 tablespoon parsley
1 tablespoon thyme
Method
- To add flavour to the chicken stock, place all stock ingredients in a saucepan and simmer on low for 25-30 minutes. Drain the stock and reserve the liquid
- Heat oil in pan over medium heat and pan fry the chicken pieces, turning to brown evenly, cook for approximately 10 minutes or until cooked through
- Remove from heat and keep warm
- Wipe pan clean and return to heat, add butter and bacon, onion and garlic, stir for 1 minute, then add the mushrooms, celery and carrot and cook for 3-5 minutes till just tender
- Add chicken stock and (add reduced wine below) simmer on low for 15 minutes. Return chicken to the sauce and reheat
- *Add wine to a separate saucepan and bring to boil, reduce heat, simmer on low for 10-15 minutes to reduce by about half, add to the stock above
Serve with mashed potato and chopped chives
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