A simple and delicious low syn meal that is easy to prepare, it can cook in one pan for 30 minutes, in your instant pot for 15 minutes or in your slow cooker all day to let your flavours mingle! Let’s get started, shall we?
serves 4-6 *1 syn when served to 6
8 chicken thighs, cut into bite-size pieces.
200g chestnut mushrooms, in bite size pieces.
2 large onions into bite-size pieces
4 large carrots, peeled and chopped into bite size pieces.
4 bacon medallions finely diced.
125 ml red wine (depending on the volume of the wine, mine was 6 syns)
200ml chicken stock
2 cloves garlic
1 tsp dry thyme, 1/2 tsp dry rosemary, 1 bay leaf, 2 heaped tbsp of tomato puree.
- Sear the chicken in a pan, remove then add your mushrooms.
- You want to cook your mushrooms on a high what so you get a nice lot of colour, then remove to the chicken plate.
- Fry the onions until they start to colour nicely and again remove to the plate. (i should mention if you’re using your slow cooker, instead of moving to a plate dump straight into the slow cooker)
- Fry the bacon until nice and crispy and add the chicken, mushrooms, onions and carrots in along with the garlic, a generous pinch of salt and pepper and the thyme and rosemary.
- When you can smell the garlic add in the red wine and let reduce until you can hear the pan sizzle again.
- Add in the remaining ingredients and stir so that the tomato puree dissolves into the stock.
- Cover and simmer until the carrots are softened. (if you want it thicker leave the lid off for a further 5 minutes stir every so often till it is as thick as you like)
This is beautiful served on top of potatoes (especially mashed potatoes), pasta, on its own with some bread. Really it is versatile and if you don’t like the taste of the wine leave it out although you can’t taste it if you cook it out properly!
If using an instant pot on the saute mode crisp the bacon and add the mushrooms and onion stir-frying until they colour then add the wine until it evaporates, add the remaining ingredients, give it a stir, put on the lid and pressure cook for 15 minutes.
Love Emily x