1/4 cup plain flour
8 small skinless chicken thigh cutlets
2 tbsp extra virgin olive oil
4 rashers streaky bacon, trimmed, chopped
6 baby brown pickling onions, halved
200g swiss brown mushrooms, halved
4 garlic cloves, crushed
2 cups dry red wine
1 cup Massel salt reduced chicken style liquid stock
3 sprigs fresh thyme, plus extra to serve
2 fresh bay leaves
2 tbsp tomato paste
2 tbsp fresh flat-leaf parsley, finely chopped, plus extra to serve
Mashed potato, to serve
- Place flour in a snap-lock bag. Season with pepper. Add chicken. Seal. Shake to coat.
- Heat oil in a large heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5 minutes or until browned on both sides. Transfer to a plate.
- Add bacon, onion and mushroom to pan. Cook, stirring, for 5 minutes or until onion starts to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine, stock, thyme, bay leaves and tomato paste. Stir to combine.
- Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Simmer for 35 minutes or until chicken is cooked through and sauce thickens. Remove and discard thyme sprigs and bay leaves. Stir in parsley. Sprinkle with extra thyme and parsley. Serve with mashed potato.