Yes, I’m writing this a week later because of various things that have happened over the last week, I’m going in chronological order and doing 7 posts in a night, go me!
We went to the cinema and decided that cooking and eating are far to much bother. Tonight we had sandwiches and didn’t eat a full one. This, was probably because we went to the cinema to watch Monsters University (The Unnecessary Prequel) and were full of sugar and hot dogs from Ikea. It should have been chicken chasseur. Here is the recipe from Delicious magazine:
- 8 skinned and boned chicken thighs
- 4 large fresh thyme sprigs, leaves picked
- 2 tbsp olive oil
- 100g (about 3) shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 200ml dry white wine
- 200ml chicken stock
- 300g small chestnut mushrooms, halved
- 2 fresh bay leaves
- 200g fresh or canned chopped tomatoes
- 2 tbsp fresh flatleaf parsley, chopped
- Open out the chicken thighs and place skinned-side down on a work surface. Sprinkle with half the thyme and some seasoning, roll back into shape and tie at each end with string.
- Heat a deep, non-stick frying pan over a medium-high heat. Add 1 tbsp oil and fry the chicken pieces until golden all over. Set aside.
- Add the rest of the oil, shallot and garlic to the pan. Fry for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some seasoning.
- Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced. Sprinkle with the parsley and serve with mashed potatoes.
Old cub picture
New Cub picture
Peace, love and pizza!