Christine's Home Cooking
THIS recipe is one of my favourites and definitely worthy of being part of your dinner-party repertoire, while still being a family favourite, very moreish and easy to make.
It's great to have in the freezer; you can whip a gourmet meal in minutes.
I freeze the mix into individual portions so I can just pop a meal into the microwave when I need it.
For a gluten free option just use GF flour and check your stock for gluten.
2 tablespoons olive oil
1 tablespoon butter
8 chicken thighs, boneless skin on (if making a pie dice chicken thighs and remove skin)
10 French shallots peeled or 1 large onion diced
6 slices bacon, trimmed, chopped
3 garlic cloves, thinly sliced
2 tablespoons plain flour (gluten free flour can be used)
1 1/2 cups red wine (white works too)
1 1/2 cups chicken stock (If GF required use GF stock)
2 dried bay leaves
4 fresh thyme sprigs or handful of sliced sage leaves (you can use dried herbs as well)
300g button mushrooms, sliced
Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
Heat remaining oil and butter in pan. Add onion and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Taste the gravy then season (very important). Stir to combine.
Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. (add chicken gravy mix if you want to thicken further.
Serve with crusty bread or mashed potato and beans.
Alternatively you can make pies with the casserole mix