Red Wine Chicken Stew

• Chicken thigh(800 g)
• Bacon(150 g)
• Mushroom(250 g)
• Carrot(2)
• Onion(1)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(1 tbsp)
• Flour(2 tbsp)
• Butter(1 tbsp)
• Olive oil(1 tbsp)
• Red Wine(375 ml)
• Chicken Stock(500 ml)
• Thyme(1 tsp)
• Bay leaf(2)
• Black pepper(1 tsp)
• Salt(1½ tsp)
• Fresh parsley(10 g)optional

Method

1. 1

   Prep: Cut {Chicken thigh} into irregular bite-size pieces. Dice {Onion}, slice {Carrot} and {Celery}, mince {Garlic}, and quarter the {Mushroom}.

   ~20 min

2. 2

   In a large heavy pot, cook {Bacon} with {Olive oil} over medium heat until the fat renders and the bacon is golden. Scoop bacon out to a plate, leaving the fat in the pot.

   ~8 min

3. 3

   Add {Butter}, then brown the {Chicken thigh} pieces in the bacon fat in 2 batches, just until lightly golden on the outside (they don’t need to be cooked through).

   ~10 min

4. 4

   Stir in {Onion}, {Carrot}, and {Celery}. Cook until the onion softens, then add {Garlic} and {Tomato paste} and cook until the paste darkens slightly and turns glossy.

   ~8 min

5. 5

   Sprinkle in {Flour} and stir for 1 minute. Slowly pour in {Red Wine}, scraping up the browned bits, then add {Chicken Stock}, {Thyme}, {Bay leaf}, {Salt}, and {Black pepper}. Return the bacon (and any juices) to the pot.

   ~4 min

6. 6

   Bring to a gentle simmer, cover slightly ajar, and simmer until the chicken is tender and the sauce is reduced and glossy. Stir occasionally to prevent sticking.

   ~40 min

7. 7

   Stir in the {Mushroom} and simmer until softened and the stew thickens slightly. Fish out the bay leaves. Taste and adjust salt and pepper.

   ~15 min

8. 8

   Serve hot, topped with chopped {Fresh parsley}.

   ~0 min