Serves 4
Ingredients
1 tspn olive oil
25g butter
4 chicken breasts
1 onion, chopped
2 cloves garlic, crushed
200g chestnut mushrooms, sliced
225ml red wine
2 tbsp tomato paste
2 sprigs thyme
500ml chicken stock
Salt and pepper
METHOD
Fry chicken in half the butter and oil, add remaining butter and fry onion. Add garlic and mushrooms. Add wine and tomato paste. Reduce over a medium heat for five minutes, then stir in thyme and stock.
Return chicken to the pan, add salt and pepper, cover and simmer for one hour.
Remove chicken from the stock and rapidly boil sauce for 10 minutes or add a dessertspoon of flour, mixed with water and simmer for 10 minutes.
Recipe kindly provided by Mrs W Campbell
Author: Ros
Author of What's On and Life In The Kitchen!