Ingredients:
- 2 tbsp sunflower oil
- 8 chicken thighs on the bone, skin removed
- 6 rashers of smoked streaky bacon, thinly sliced
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 25g (1oz) plain flour
- 300ml (10fl oz) white wine
- 1 x 400g tin of chopped tomatoes
- 1 tbsp muscovado sugar
- 400g (14oz) button mushrooms, sliced
- 1 tbsp chopped thyme leaves
- Salt and freshly ground black pepper
Putting it all together:
Heat the oven to 160°C.
Heat 1 tablespoon of the oil in a large, deep ovenproof pan or casserole dish with a lid. Season the chicken thighs with salt and pepper, then add to the pan and brown over a high heat for 2–3 minutes on each side until golden all over. remove, cover with foil and set aside.
Add the bacon and onions to the pan (no need to clean it first) and fry for 3–4 minutes over a high heat until the bacon is crispy. Add the garlic and fry for a further 30 seconds.
Measure the flour into a bowl, then add the wine little by little and whisk into a smooth paste. Add to the pan with the tomatoes (see tip) and sugar and stir in well. Bring to the boil, then return the chicken and any juices to the pan and bring back up to the boil, stirring. Cover with the lid and cook in the oven for 45 minutes or until the chicken is tender and cooked through.
Shortly before the chicken is ready, heat the remaining oil in a frying pan, add the mushrooms and fry for 3–4 minutes until golden and just cooked. Add the mushrooms to the casserole and stir in the thyme.
Serve the casserole hot with mash and a green vegetable.
Prepare ahead - Can be made up to 2 days ahead and reheated to serve.
Freeze - Freezes well without the mushrooms.