Try this delicious chicken dish that won't pile on the pounds!
700g (8) boneless and skinless chicken thighs
8 slices of lean streaky bacon rind fat removed. (Or 8 strips of pancetta)
3 chopped garlic cloves
1 large peeled and thinly sliced carrot
1 small leek thinly sliced
1 small head of fennel thinly sliced
2 small red onions peeled and cut into chunks
1 small turnip peeled and cut into chunks
250g button chestnut mushrooms
2 bay leaves
4 sprigs thyme
450ml chicken stock
350ml red wine
1 tbsp red currant jelly
2 tbsp brandy
2 tbsp olive oil
Mashed potato and 2 tbsp chopped parsley as garnish.
1. Trim any fat from the chicken thighs then take a strip of trimmed bacon or pancetta and wrap
around each individual thigh.
2. Heat a large casserole on the hob and add one tablespoon of oil, add the chicken pieces and brown on all side this will take around three minutes remove from the casserole and set aside.
3. Add remaining oil carrot, leek, turnip, fennel and onion and cook so vegetables are slightly softened. Next add the herbs, bay, wine, brandy and redcurrant jelly, simmer and reduce by
half then add the stock and bring back to a simmer.
4. Now add the sealed chicken thighs and season to taste cover with a lid and simmer over a moderate heat for 30 minutes. Now add the mushrooms and stir well and cook for another 15
minutes. Remove from heat and allow to cool slightly for 5 minutes and serve with mashed potato and chopped parsley.