Ingredients required:
– Half sliced 4 chicken breasts
– A sprinkle of sea salt
– 1 tablespoon of vegetable oil
– Butter, 30g
– A single medium onion, peeled and sliced
– A couple of garlic cloves, finely sliced
– Chestnut or button mushrooms, halved, 200g
– 3 tablespoons of plain flour
– A glass of red wine, approximately 200ml
– Tomato paste, about 2 tablespoons
– 500ml of chicken broth
– Four bay leaves
– Two to three sprigs of fresh thyme
– A dash of black pepper
– Flat-leaf parsley
– A fresh crusty sourdough baguette
– (Optional) Baby potatoes
Initial instructions should include:
– Firstly, preheat your oven to a modest 180°C. After slicing the chicken breasts in half, they need to be seasoned with a touch of sea salt. The next step is to heat up your casserole dish and add the oil and butter to it.
– The seasoned chicken breasts should now be cooked on medium-high heat for about two minutes on each side, just until they are properly browned. The chicken can then be placed aside on a separate plate.
– Into the same dish, throw in your onions, garlic, and mushrooms. Sauté them on medium heat until they emanate a golden hue, which should take about 4-5 minutes.
– Add flour into your dish and let it cook for approximately three minutes, ensuring to regularly stir. Next, red wine should be added and allowed to simmer for a minute before stirring in tomato paste and chicken broth.
– Next, introduce your bay leaves and sprigs of thyme to the dish and adequately season the mix with salt and pepper. The chicken breasts should now be reintroduced back into the mix. At this stage, the dish should be covered and placed into the preheated oven and left to cook for about an hour.
– The final step includes removing the dish from the oven after it has been cooking for an hour, carefully removing the lid and sprinkling some parsley on top for garnishing. A slice of the robust sourdough baguette serves as an excellent side, and if you prefer, complement it with some baby potatoes.