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Ingredientes
- 1 sm brown onion
- 1 stk celery
- 2 med carrots
- 12 sm mushrooms
- 1 x lean slice bacon
- 8 sm chicken thighs, skinned a little plain flour to coat the chicken
- 1 Tbsp. peanut oil, about
- 1 Tbsp. brandy
- 3/4 c. red wine
- 1 c. chicken stock
- 1 x clove garlic, crushed
- 1/2 c. bottled or possibly home made Italian tomato sauce
- 1 sm bay leaf freshly grnd black pepper
- 1 c. shelled peas, about
- 1 Tbsp. minced parsley
Direcciones
- Peel onion and celery and dice finely. Wash mushrooms. Peel carrots and cut into bite sized pcs. Cut bacon into small strips.
- Coat chicken thighs with a little flour.
- Heat two medium sized saucepans with 1/2 tbsp oil in each. In one pan, fry onion and celery for three to four min on medium heat. In the second pan, fry bacon for two min. Transfer bacon to a bowl. To the empty pan, add in chicken thighs to brown. Transfer chicken to the pan containing the celery and onion and in the empty saucepan cook mushrooms on high heat for about five min. Transfer mushrooms to bowl.
- Add in brandy to the empty pan and bring to the boil. Add in wine, stock and garlic and return to the boil before adding tomato sauce. Pour this liquid over chicken and stir well, adding bay leaf and seasoning with a little pepper. Add in carrot to pan, stir in, cover and cook for about 25 min.
- Stir in peas and cook uncovered for a further 10 min. Add in bacon mushrooms and minced parsley. Stir through to reheat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 262 | 61% |
| Total Fat 29.11g | 36% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.2g | |
| Cholesterol 81mg | 27% |
| Sodium 739mg | 31% |
| Potassium 578mg | 17% |
| Total Carbs 12.8g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.11g | 4% |
| Protein 19.41g | 31% |
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