Serves
4
Preparation
15 Minutes
Cooking
60 Minutes
Ingredients
- 8 chicken thighs
- 1 heaped tbsp plain flour
- 2tbsp vegetable oil
- 100g smoked back bacon, rind and excess fat removed
- 1 large onion, peeled roughly chopped
- 250g mushrooms
- 1tbsp grainy mustard
- 400ml chicken stock, made from a stock cube
- 150ml apple juice or white wine
- 100mls crème fraîche
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley, optional
- jacket potato and green vegetables to serve
Method
- Heat the oven to 180 C/160 C fan/ gas 4. Remove the skin from the
chicken thighs. Roughly chop the bacon. Toss the chicken in the flour. Heat
the oil in a large frying pan and brown the thighs on both sides. Put them
in the casserole dish with any leftover flour.
- Cook the bacon in the pan until brown and crispy. Remove with a slotted
spoon, then add to the casserole. Lightly brown the onions in the pan,
remove with a slotted spoon and add to the chicken. On a high heat, toss
the mushrooms in the pan for a few minutes, then add to the casserole,
along with the mustard.
- Put the stock and apple juice into the pan. Bring to the boil, then
pour into the casserole, scraping up any bits from the pan. Cover and cook
the casserole in the oven for 1 hour.
- Strain off the liquid into a saucepan and add the crème fraîche. Boil, then simmer for a couple minutes and taste for seasoning. Pour the parsley over the chicken and serve with a jacket potato and green vegetables.
Fuel learning
Chicken is rich in B vitamins which are needed to help the body to release energy from food. Research has suggested that B vitamins can help your memory and keep your brain healthy as you get older. Other foods that are rich in B vitamins include potatoes, bananas and beans.
