CHICKEN, THYME AND SHALLOT CASSEROLE

Chicken, Thyme and Shallot Casserole image

Provided by English_Rose

Categories Stew

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 slices streaky bacon, finely sliced
8 chicken thighs
2 tablespoons all-purpose flour
14 ounces shallots, peeled and halved
2 garlic cloves, finely sliced
9 ounces brown button mushrooms
1 1/4 cups white wine
4 sprigs thyme, leaves picked
2 ounces parsley, leaves only, chopped
3/4 cup heavy cream

Steps:

Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.