(Makes 4 Serves)
450g Boneless, skinless chicken thighs (4 fillets)
100g Streaky Bacon
1 Medium brown onion (about 90g)
150ml Red wine (Burgundy or Pinot Noir recommended but any will do )
1 Cup Chicken stock
1 Tsp Butter
1 Tsp Plain flour
5 Sprigs of fresh thyme
120ml Philadelphia Light Cream for Cooking
Freshly ground black pepper
Pre-heat oven to 175C / 350F
Season chicken thighs with salt and pepper and leave at room temperature while you prep the rest of the ingredients
Roughly dice bacon and set aside
Cut mushrooms into quarters, leaving stems attached and place in a bowl
Peel and dice onion and place in bowl with mushrooms
Measure out the butter, flour, wine, stock and thyme and have them ready to go.
Place bacon into a cold, oven-proof stainless steel or enamelled pan and then place over medium heat. Cook bacon, string occasionally until all the fat has rendered out and it has turned crispy. A good sign that it is nearly ready is the appearance of foam. This should take about 10 - 15 minutes.
Remove bacon from pan with a slotted spoon, leaving the bacon fat in the pan.
Add the chicken thigh to the pan and cook over medium heat. Brown chicken on each side for 2 minutes. Remove and set aside.
By now you should have a nice layer of fond on the bottom of your pan. This is what we are looking for and will add a lot of flavour to the sauce. This is why we are using stainless steel or enamelled pan.
Add mushrooms & onions to pan with a good pinch of salt. The salt will help sweat the onions, which you want to do for 1-2 minutes until they are soft.
Next, we are going to make a roux by adding the butter and flour to the pan. Stir these through the onions & mushrooms until the flour has started to cook - about 2 minutes. Tip - cooked flour gives off a slightly cakey smell.
Pour in the wine to deglaze the pan. Stir continuously, ensuring you scrape off all the fond from the bottom and sides of the pan.
Add the chicken stock, thyme and return the bacon to the pan.
Once sauce is simmering, return the chicken to the pan and then place the pan in the pre-heated 175C / 350F oven.
Optionally you can use a spoon to baste the sauce over the chicken every 15 minutes or so (if you remember, no stress)
While the chicken is cooking in the oven, prepare the garlic mash by peeling the potatoes and cutting them into 1-2cm cubes.
Place cut potatoes in a pot and cover them with cold water until they are covered by at least 2cm of water.
Bring potatoes to a boil and then simmer them for 20 minutes until the potatoes are soft.
Drain the potatoes well and return them to the warm pot. Add the Philadelphia light cream for cooking and use a potato masher to incorporate the cream into the potatoes.
Season the potatoes with black pepper and garlic salt to taste. Give potatoes one final mash until all lumps are gone. Cover with the pot lid and place them somewhere warm until serving.
Remove the pan from the oven after 1 hour and return it to the stove. Remove the chicken thighs from the pan onto a warmed plate and cover them with foil to keep warm while you finish the sauce.
Place the pan over high heat and bring to a rapid boil to start reducing the sauce. Continue to stir and remove any thyme springs you can find.
Sauce should be reduced after 10 minutes once it is thick enough to lightly coat the back of a spoon. At this point, reduce the heat to low and taste for seasoning adding salt and pepper as required.
Divide the garlic mash, chicken and reduced sauce evenly between 4 dinner plates. Serve with a side salad of your choice.
Nutritional Information Per Serve
112g Boneless / Skinless Chicken Thigh - 120 Cals
25g Streaky Bacon - 87 Cals
22g Brown Onion - 7 Cals
37g Mushrooms - 12 Cals
1/4 Tsp Butter - 50g Basmati Rice - 12 Cals
1/4 Tsp Plain Flour - 6 Cals
37ml Red Wine - 32 Cals
1/4 Cup Chicken Stock - 10 Cals
187g Potatoes - 142 Cals
30ml Philadelphia Light Cream for Cooking - 53 Cals
Total - 481 Calories / Serve