Ingredients
2 tsp olive oil
1kg Chicken Thigh, trimmed, halved
300g button mushrooms
2 large celery sticks, finely chopped
4 French shallots, peeled, finely chopped
2 garlic cloves, crushed
1 tbsp Double Concentrate Tomato Paste
125ml (1/2 cup) white wine
400g can diced tomatoes
185ml (3/4 cup) Salt Reduced Chicken Style Liquid Stock
1 tbsp fresh thyme leaves, plus extra, to serve
1/4 cup fresh continental parsley leaves
Steamed wholemeal couscous, to serve
Steamed green beans, to serve
Method
Heat half the oil in a large frying pan over medium heat. Cook the chicken, in 2 batches, for 5 minutes or until golden then transfer to a plate.
Heat remaining oil in the pan. Add the mushrooms. Cook for 5 minutes or until golden. Add celery, shallot and garlic. Cook, stirring occasionally, for 3-5 minutes or until soft.
Stir in the tomato paste and cook for 2 minutes. Add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half. Add the tomato, stock and thyme. Bring to the boil. Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly. Season. Stir in parsley. Serve with couscous and beans, sprinkled with extra thyme.