- 2 tbsp plain flour
- 1kg mixed chicken pieces
- 2 tbsp olive oil
- 20g butter
- 1 bunch spring onions, trimmed, bulbs halved
- 200g button mushrooms, halved
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
- 1/2 cup dry white wine
- 2 tbsp cognac [optional]
- 2 tbsp tomato paste
- 2 cups Massel chicken style liquid stock
- Steamed broccoli, to serve
Allergens Recipe may contain yeast, sulphites, milk, gluten and wheat.
Method
Method
- Step 1 Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken, shaking off excess.
- Step 2 Heat 1 tablespoon oil in a large, heavy-based flameproof casserole dish over medium-high heat. Cook chicken, in batches, turning, for 8 to 10 minutes or until golden. Transfer to a plate.
- Step 3 Add butter and remaining oil in dish. Add onion, mushrooms, garlic and thyme. Cook, stirring, for 4 to 5 minutes or until onion has softened and mushrooms are golden. Add wine and cognac, if using. Simmer for 30 seconds. Add tomato paste. Cook, stirring, for 1 minute. Stir in stock. Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour or until chicken is tender and sauce has reduced.
- Step 4 Serve with mash and steamed broccoli.
Recipe notes
Freezer tip: Allow mixture to cool. Spoon into an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw in fridge overnight.