- oil, for cooking
- 1 onion, diced
- 2 thick slices pancetta, diced
- 600 g (1 lb 5 oz) skinless chicken thigh fillets, diced
- 2 tbsp plain (all-purpose) flour
- 250 g (9 oz) field mushrooms, sliced
- 2 carrots, cut into chunks
- 125 ml (4 fl oz/½ cup) white wine
- 250 ml (9 fl oz/1 cup) tomato purée
- 500–750 ml (17–26 fl oz/2–3 cups) chicken stock
- 2–3 sprigs thyme
- 2–3 bay leaves
- salt and freshly ground black pepper
- 2 tbsp chopped flat-leaf (Italian) parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and the onion and cook for 3–4 minutes, or until soft. Add the pancetta and cook for 3–4 minutes, or until just starting to turn golden brown, stirring often. Add the chicken and cook for 4–5 minutes, or until golden brown. Reduce the heat and add the flour. Cook for 2–3 minutes, stirring occasionally. Add the mushroom, carrot, wine, tomato purée and enough stock to just cover. Add the thyme and bay leaves, season with the salt and pepper and bring to the boil. Reduce to a simmer, cover the pan and cook for 30–35 minutes, stirring occasionally.
Check the chicken is cooked, and taste for seasoning. Add the parsley and serve with soft polenta or mashed potato.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.