Ingredients
1 tbsp olive oil
2 onions roughly chopped
200 gm streaky bacon sliced
handful of peeled whole garlic
handful of herbs ; thyme or to your liking
1 kg chicken cut into parts
2 tbsp plain flour
1/2 tsp salt
2 carrots cut into big chunks
1 tbsp tomato paste
1 tbsp red wine (Cabernet/Shiraz)
150ml button mushrooms
100ml chicken stock
fresh parsley to garnish
Method
Cook onion, garlic & bacon for 2-3 mins in olive oil and remove; leave remaining oil.
Combine flour, herbs of choice and salt in a plastic bag and add the chicken. Coat chicken evenly and then brown chicken parts well in heated pan. Remove chicken from pan.
Heat a pot and add carrots till browned. Add tomato paste and wine & let it bubble vigorously for 5 mins until the alcohol has evaporated. Return chicken to the pot with hot stock & rest of vegetables and let it stew for 10-15 mins until chicken & vegetables are tender.
Sprinkle the garnishings and serve with pasta, rice or potatoes.
