Chicken chasseur

This dish traditionally has red wine as part of the ingredients but it tastes just as good without it. If you have the odd bit leftover, then it can be added along with the stock cube. Serves 2

INGREDIENTS

Drizzle of olive oil 2 cloves garlic, crushed 1/2 red onion, chopped 4 rashers bacon, cut into large pieces 2 skinless, boneless chicken thighs, cut into chunks 150g button mushrooms, quartered 1 tablespoon plain flour 1 (400g) tin chopped tomatoes 1/2 beef stock cube Dash of Worcestershire sauce Large handful of fresh parsley, chopped Salt and pepper to taste

METHOD

1) Heat the olive oil in a large pan over a medium heat. Cook and stir the garlic and onion until softened, about 5 minutes.

2) Stir in the bacon and continue cooking until it begins to crisp up, about 5 minutes. Add the chicken pieces and cook until browned, about 5 minutes.

3) Add the mushrooms and cook for about 5 minutes. Stir in the flour until a paste has formed. Pour in the chopped tomatoes and crumble in the beef stock cube. Bring to the boil and cook until thickened, about 10 minutes.

4) Pour in a dash of Worcestershire sauce and a handful of chopped parsley; season to taste with salt and pepper.

5) Serve with mash or new potatoes and vegetables, if desired.