Ingredients
- 4 chicken breasts, cut in half
- Sea salt
- 1 tbsp vegetable oil
- 30g butter
- 1 medium onion, peeled and sliced
- 2 garlic cloves, sliced
- 200g button or chestnut mushrooms, sliced in half
- 3 tbsp flour
- 200ml red wine
- 2 tbsp tomato paste
- 500ml chicken stock
- 4 bay leaves
- 2-3 thyme sprigs
- Pinch sea salt
- Pinch black pepper
- Flat parsley
- 1 crusty sourdough baguette
- Baby potatoes (optional)
- Preheat the oven to 180 degrees. Cut the chicken breasts in half and season with sea salt. Heat a shallow casserole dish on the hob and add the oil and butter.
- Add the chicken breasts to the dish and cook on a medium to high heat for two minutes on each side, just until browned, then place the chicken on a plate.
- Into the same pan, add the onions, garlic and mushrooms and fry for 4-5 minutes on a medium heat until golden. Add the flour to the pan and cook out for three minutes, stirring regularly, then add the red wine and allow to simmer for one minute. Stir in the tomato paste and chicken stock and bring to a simmer.
- Add the bay leaves and thyme sprigs, season with some salt and pepper, and then place the chicken breasts back in the sauce. Put a lid on the dish and place in the oven to cook for one hour at 180 degrees.
- Remove from the oven after one hour, take off the lid and then garnish with some parsley leaves. Serve with a crusty sourdough baguette and some baby potatoes.
