Ingredients:4 chicken thighs - skinned, or trimmed
6 rashers of streaky bacon - cut in 1cm lengths
4 shallots - finely chopped
1 clove of garlic - crushed
6 mushrooms - quartered
400ml red wine
400ml chicken stock
2 tsp fresh thyme leaves
1tbsp olive oil
1 tsp plain flour
Method:
If keeping the trimmed skin on the chicken thighs, place skin side down in a pan for a few minutes to brown the skin and then set aside
Gently cook shallots in the olive oil until softened
Add the garlic and bacon and cook for a further 2 minutes
Stir in the mushrooms and the thyme leaves and cook for 2 minutes
Pour in the red wine and chicken stock and stir well
Place the chicken thighs into the pan and bring up to the boil
Turn down to a gentle simmer and cook for about 20-25 minutes - until the chicken is cooked through
Using a spoon carefully remove about 2 tbsp of the sauce and place into a cup
Sprinkle the flour into the sauce in the cup and stir well - there should be no lumps
Once this is smooth, stir in to the sauce in the pan to thicken it slightly
Serves two
Served with basmati rice
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