Serves 4 People
20 Mins Prepartation
160 Mins Cooking
INGREDIENTS
750 grams (1½ pounds) spring onions
1/4 cup (60ml) olive oil
6 rindless bacon slices (390g), chopped coarsely
310 grams (10½ ounces) button mushrooms
2 cloves garlic, crushed
8 chicken thigh fillets (880g)
1/4 cup (35g) plain (all-purpose) flour
2 cups (500ml) dry red wine
1 1/2 cups (375ml) chicken stock
2 tablespoons tomato paste
3 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
METHOD
Trim green ends from onions, leaving about 4cm (1½ inches) of stem attached; trim roots.
Heat 1 tablespoon of the oil in large frying pan; cook onions, stirring, until browned all over. Remove from pan.
Cook bacon, mushrooms and garlic in same pan, stirring, until bacon is crisp. Remove from pan.
Coat chicken in flour; shake off excess. Heat remaining oil in same pan; cook chicken, in batches, until browned all over. Remove from pan; drain on absorbent paper.
Return chicken to pan with wine, stock, paste, bay leaves, herbs, onions and bacon mixture. Bring to the boil; reduce heat, simmer, uncovered, about 35 minutes or until chicken is tender and sauce has thickened slightly.
