Image by Vanessa Levis And Vanessa Levis
Ingredients (14)
- 2 tsp olive oil
- 1kg Lilydale Free Range Chicken Thigh, trimmed, halved
- 300g button mushrooms
- 2 large celery sticks, finely chopped
- 4 French shallots, peeled, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp Mutti Double Concentrate Tomato Paste
- 125ml (1/2 cup) white wine
- 400g can diced tomatoes
- 185ml (3/4 cup) Massel Salt Reduced Chicken Style Liquid Stock
- 1 tbsp fresh thyme leaves, plus extra, to serve
- 1/4 cup fresh continental parsley leaves
- Steamed wholemeal couscous, to serve
- Steamed green beans, to serve
Method
Show ingredient quantity- Step 1 Heat half the oil2 tsp olive oil in a large frying pan over medium heat. Cook the chicken1kg Free Range Chicken Thigh, trimmed, halved, in 2 batches, for 5 minutes or until golden then transfer to a plate.
- Step 2 Heat remaining oil in the pan. Add the mushrooms300g button mushrooms. Cook for 5 minutes or until golden. Add celery2 large celery sticks, finely chopped, shallot4 French shallots, peeled, finely chopped and garlic2 garlic cloves, crushed. Cook, stirring occasionally, for 3-5 minutes or until soft.
- Step 3 Stir in the tomato paste1 tbsp Mutti Double Concentrate Tomato Paste and cook for 2 minutes. Add the wine125ml (1/2 cup) white wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half. Add the tomato400g can diced tomatoes, stock185ml (3/4 cup) Salt Reduced Chicken Style Liquid Stock and thyme1 tbsp fresh thyme leaves, plus extra, to serve. Bring to the boil. Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly. Season. Stir in parsley1/4 cup fresh continental parsley leaves. Serve with couscousSteamed wholemeal couscous, to serve and beansSteamed green beans, to serve, sprinkled with extra thyme.