Neven Maguire's Chicken Chasseur

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Pouch of Simply Better Irish Free Range Chicken Stock
• 1 Pack of Simply Better Irish Unsmoked Bacon Lardons
• 250ml Simply Better Red Wine - Chianti
• 25g Plain Flour
• Knob of Butter
• 2 Small Shallots, finely diced
• 2 Cloves of Garlic, crushed
• 175g Button Mushrooms, trimmed
• 2 Tsp Worcestershire Sauce
• 1 Tsp Chopped Fresh Thyme
• 2 Tbsp Chopped Fresh Flat-Leaf Parsley, plus extra to garnish
• Sea Salt
• Freshly Ground Black Pepper

DIRECTIONS

1. Season the flour and toss the chicken thighs in it until lightly coated, shaking off any excess. Heat the oil in a large skillet pan over a medium-high heat and tip in the dusted chicken. Sauté for 3–4 minutes, stirring occasionally, until just beginning to brown then remove from the pan and place on a plate.
2. Add the butter to the pan and add the shallots, garlic, mushrooms, thyme and bacon and cook for another 3–4 minutes.
3. Pour the chicken stock into the pan with the wine, Worcestershire sauce and chopped tomatoes. Bring to the boil, then reduce the heat and add the chicken thighs back into the pan and simmer gently for about an hour until the chicken is cooked through and the sauce is reduced and thickened.
4. Stir in the parsley and season to taste. Serve with some butter mash potatoes or rice and enjoy.