Ingredients

Scale

200 g (7 oz) Bacon lardons
30 g (1 oz) Butter
600 g (21 oz) Chicken thighs (skinless and boneless), Cut into 4 pieces each
2 Onions, Sliced
2 Garlic cloves, Peeled and crushed
200 g (7 oz) Baby button mushrooms, Halved
2 tbsp Tomato puree
1 tbsp Plain flour
1 tsp Dried thyme
500 ml (2 cups) Hot chicken stock
Sea salt and freshly ground black pepper, Season to taste
15 g (3 tbsp) Parsley, Finely chopped to garnish

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Instructions

Heat a large frying pan over medium-high heat and fry the bacon lardons for 5-10 minutes until crispy. Remove with a slotted spoon, leaving the fat in the pan.
Add the butter to the bacon fat and fry the chicken for 5-10 minutes, until golden on the outside.
Add the sliced onions, crushed garlic, and halved mushrooms to the pan; cook for 5 minutes until the onions soften and mushrooms start to turn golden.
Stir in the tomato puree, plain flour, and dried thyme, seasoning with salt and black pepper to taste.
Gradually add the hot chicken stock and let the mixture simmer for 15-20 minutes, until the chicken is cooked through and the sauce thickens. Serve with mashed potatoes or crusty bread.

Notes

For added flavor, consider marinating the chicken in herbs and spices for a few hours before cooking.
This dish pairs wonderfully with a side of mashed potatoes or a fresh salad.
Feel free to substitute the mushrooms for your favorite variety to customize the taste.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 40g
Cholesterol: 150mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.