I picked up some nice chicken pieces from our local butcher, as well as some very tasty bacon. Looking in the fridge, I had some mushrooms & shallots to use up, so this was the ideal recipe. It would serve 2 people alongside some baby potatoes or wilted greens.
4 chicken pieces
12 button mushrooms
12 small shallots, peeled
Oil for frying
3 slices of smoked bacon, diced
Sprig of thyme
150 mls red wine
400 mls chicken stock
Preheat the oven to 200C.
Heat the oil in an ovenproof dish on the hob on a medium/high heat. Add the chicken & brown on both sides. You may have to do this in batches. Remove to a plate.
Turn down the heat to low/medium and add the shallots. When they start to colour slightly, add the mushrooms and bacon. Cook for 5 minutes. Turn up the heat, and add the red wine, and reduce by half. Pour in the stock & thyme, season, cover & pop in the oven for 45 minutes.
Check the chicken is cooked through. Remove the chicken, mushrooms, bacon & shallots & reduce the liquid to a thicker consistency if desired. Pour over the chicken & serve.