Ingredients
• 1 tbsp (15ml) oil
• 2 tbsp (30ml) butter
• 1 onion, diced
• ¼ cup (60ml) flour
• 1 tsp (5ml) paprika
• Salt and milled pepper
• 8 chicken pieces
• 200g streaky bacon or pancetta
• Splash brandy, optional
• 3 garlic cloves, sliced
• 1 punnet (250g) button mushrooms, sliced
• 3 sprigs fresh thyme
• 2 cups (500ml) red or white wine
• 1-2 cups (250-500ml) chicken stock
• Handful fresh parsley, chopped finely
• Salt and milled pepper
Preparation method
- Heat oil and butter in a large saucepan, and fry onion and bacon until tender.
- Mix flour, paprika, salt and milled pepper, and coat chicken pieces in seasoned flour.
- Fry chicken pieces to brown. Add a splash of brandy if you dare.
- Toss in garlic, mushrooms and thyme. Stir and season.
- Pour in wine and stock, and bring to the boil. Reduce heat and simmer until sauce has reduced and chicken is cooked (about 1hour).
- Serve scattered with fresh parsley.