Ingredients

The following ingredients have 4 Servings
  • 4 strips bacon (or lardons)
  • 4 chicken breasts (leave whole or diced)
  • 1 onion (finely diced)
  • 1 stick celery (finely diced)
  • 2 cloves garlic (crushed)
  • 1 carrot (thinly sliced)
  • 10 mushrooms (sliced)
  • 1 bay leaf
  • 1 tsp dried thyme
  • 250 ml red wine
  • 100 ml chicken stock
  • 1 tbsp cornflour

Instruction

  • Chop the bacon into pieces about 1cm wide.  Fry the bacon in a large saucepan.  Remove.  Brown the chicken on all sides.  Remove from the pan.
  • Fry the onion and celery until soft. Add the garlic. Return the bacon and chicken and add the mushrooms, carrots, bay leaf and thyme.
  • Add the wine and top up the pan with stock so all the vegetables and meat are covered. Heat up then simmer for 20 minutes.
  • To thicken the sauce at the end mix the cornflour with a little cold stock or water to dissolve then add to the pan a little at a time and stir through. The sauce should thicken quite quickly and you may not need all of it.   
  • Serve with roasted, mashed or baked potatoes. I often serve broccoli on the side too for extra vegetables.