Chicken with Mushrooms, Bacon and Tomatoes

, from Issue #48, page 58. August, 2015
Photography Manja Wachsmuth.
    Chicken with Mushrooms, Bacon and Tomatoes

    Embrace the changing of the seasons with this rich chicken casserole. Serve with a big bowl of creamy mashed potatoes.

    Serves: 4

    INGREDIENTS

    4 chicken thighs, bone in, skin on
    6 chicken drumsticks, skin on
    ½ cup plain flour
    2 tablespoons olive oil
    150 grams bacon, thinly sliced
    2 red onions, peeled
    300 grams button mushrooms, halved if large
    1 teaspoon smoked paprika
    2 cloves garlic, crushed
    1 tablespoon finely chopped thyme
    ½ cup white wine
    1 x 400 gram tin cherry tomatoes
    1 cup chicken stock
    sea salt and freshly ground pepper

    METHOD

    Preheat the oven to 180˚C.

    Place the flour in a dish and season with salt and pepper. Dust the chicken in the flour, shaking off the excess.

    Heat the oil in a sauté pan and brown the chicken on all sides. Transfer to an ovenproof baking dish. Add the bacon to the same pan and cook until lightly golden. Remove with a slotted spoon and add to the chicken.

    Add the onions, mushrooms, paprika, garlic and thyme to the pan and cook for 5 minutes. Pour in the wine and let it bubble up for a couple of minutes. Add the tomatoes and stock, season and bring to the boil. Tip over the chicken and gently combine. Cover and cook for 30 minutes. Uncover then cook for a further 10 minutes until the chicken is tender and fully cooked through.

    To serve: Scatter with a little extra fresh thyme and serve with warm crusty bread, mashed potatoes and a green salad. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.