This is a classic dish which is so easy to make, and really tastes amazing!! It is a dish you can have at any time!
Hints & Tips
- Once the chicken is added, it can be cooked in the oven instead of the stove top at 180 degrees Celsius for 45 minutes.
- SF.
- Category: Chicken, Main Course, Sugar Free
Ingredients
- 10 Chicken Thigh Cutlets
- 4 tablespoons Plain Flour
- Salt
- Pepper
- Olive Oil
- 25 grams Butter
- 2 Onions, Diced
- 10 Cloves Garlic, Crushed
- 250 grams Small Button Mushrooms
- 300 milliliters Red Wine
- 4 tablespoons Tomato Puree
- 4 Sprigs Thyme
- 500 milliliters Chicken Stock
Instructions
- Sprinkle flour, salt and pepper over the chicken pieces until lightly coated. Shake off any excess.
- Heat olive oil and half the butter in a pan large enough to hold all the chicken with room to spare. Brown the chicken pieces on both sides and set aside.
- Melt the rest of the butter in the same pan. Fry the onions until golden brown. Add the garlic and cook for 1 minute.
- Add the mushrooms and cook for 3 minutes.
- Add wine and tomato puree. Stir and let the liquid bubble and reduce for 5 minutes.
- Stir in thyme and stock. Boil for 5 minutes.
- Add in chicken and cover and simmer on a low heat for 1 hour until chicken is tender.
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