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Ingredients
Method
- 2 tbsp oil
- 2 sliced onions
- 1 tbsp tomato puree
- 3 crushed garlic cloves
- 4 thyme sprigs
- 200g button mushrooms
- 8 chicken thighs, bone in and skin removed
- 400ml rich red wine
- 500ml chicken stock
- 1 tbsp Worcestershire sauce
- Heat the oil in a large casserole and add the onions to cook for 10 mins. Add the tomato puree, stir well, then tip in the garlic, mushrooms, thyme and chicken, and cook for 6 mins.
- Pour in the wine, stock and Worcestershire sauce. Simmer for 40 mins, uncovered, until the chicken is tender and the sauce has thickened. Season to taste, then garnish with parsley and serve with mash and peas.
1 hr
4 serving
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