- 4
- 20 mins
- 80 mins
Ingredients
- 8 skinned and boned chicken thighs
- 4 large fresh thyme sprigs, leaves picked
- 2 tbsp olive oil
- 100 g (about 3) shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 200 ml dry white wine
- 200 ml chicken stock
- 300 g small chestnut mushrooms, halved
- 2 fresh bay leaves
- 200 g fresh or canned chopped tomatoes
- 2 tbsp fresh flatleaf parsley, chopped
Preparation
Step 1
Takes 20 minutes to make, about 1 hour to cook
1. Open out the chicken thighs and place skinned-side down on a work surface. Sprinkle with half the thyme and some seasoning, roll back into shape and tie at each end with string.
2. Heat a deep, non-stick frying pan over a medium-high heat. Add 1 tbsp oil and fry the chicken pieces until golden all over. Set aside.
3. Add the rest of the oil, shallot 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, remaining thyme, bay leaves and some seasoning.
4. Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced. Sprinkle with the parsley and serve with mashed potatoes.