Ingredients
- 2 teaspoons olive oil
- 1 kilogram chicken thigh fillets, trimmed and halved
- 300 grams button mushrooms
- 2 large celery sticks, finely chopped
- 4 French shallots, peeled and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon salt-reduced tomato paste
- 125 ml white wine (1/2 cup)
- 400 grams tomatoes (1 can diced tomatoes)
- 185ml (3/4 cup) salt-reduced chicken stock
- 1 tablespoon fresh thyme leaves, plus extra to serve
- 1/4 cup parsley leaves, fresh continental
- Steamed wholemeal couscous, to serve
- Steamed green beans, to serve
How to Make
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Step 1: Heat half the oil in a large frying pan over medium heat and cook the chicken, in 2 batches, for 5 minutes or until golden then transfer to a plate.
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Step 2: Heat remaining oil in the pan and add the mushrooms and cook for 5 minutes or until golden and now add celery, shallot and garlic and cook, stirring occasionally, for 3-5 minutes or until soft.
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Step 3: Stir in the tomato paste and cook for 2 minutes and then add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half and then add the tomato, stock and thyme and bring to the boil.
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Step 4: Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly, season and stir in parsley and serve with couscous and beans, sprinkled with extra thyme.
We hope you enjoy this recipe!
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