Ingredients

The following ingredients have 4 Servings
  • 0.5 tbsp olive oil
  • 150g/5oz bacon (, chopped)
  • 750g/ 1.5lb boneless skinless chicken thighs (, cut into 3cm / 1.25" pieces (Note 1))
  • 1/2 tsp salt and pepper (, each)
  • 3 garlic cloves (, minced (1 tbsp))
  • 1 onion (, sliced)
  • 3 carrots (, peeled, halved lengthwise, sliced 1cm / 1/3" thick)
  • 2 celery stalks (, sliced 1cm / 1/3" thick)
  • 1 1/2 cups (375ml) red wine ((Note 2))
  • 4 tbsp flour
  • 3 cups (750ml) beef stock/broth (, low sodium (or chicken, Note 3))
  • 400g/ 14oz crushed tomato (, canned)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt and pepper (, each)
  • 1 1/2 tsp dried thyme
  • 2 dried bay leaves
  • 350g/ 12 oz baby potatoes (, halved)
  • 200g/ 6oz mushrooms (, halved (large quartered))
  • 150g/ 5 oz green beans (, trimmed and halved)

Instruction

  • Place oil and bacon in a large heavy based casserole pot over high heat.
  • When the oil is heated and bacon releases some fat, add chicken.
  • Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
  • Add garlic and onion, cook 1 minute.
  • Add celery and carrot, cook 2 minutes.
  • Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
  • Add flour, mix until incorporated.
  • Slowly pour in half the beef broth while stirring, then pour the rest in.
  • Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
  • Stir, add potato.
  • Cover, simmer 30 minutes.
  • Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
  • Serve with crusty bread, sprinkled with parsley if desired!