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Chicken with Mushrooms, Tomatoes and Herbs

Ingredients

Serves 4

  • 3 tbsp olive oil
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 celery stalk, finely chopped
  • 250g lardons or streaky bacon, diced
  • 125g button mushrooms. thickly sliced
  • 1 glass white wine
  • 800g tin chopped tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • salt, black pepper
  • 2 tbsp finely chopped parsley

Cooking instructions 

Heat half the oil in a large pot and lightly brown the chicken pieces, a few at a time. Transfer to a dish and set aside. Add the remaining oil to the pot. Add the onion, garlic, celery and lardons and cook, stirring occasionally over low heat until the onion is soft and golden, 10 minutes. Add the mushrooms, increase the heat and cook, stirring occasionally, for 5 minutes. Add the wine and cook until almost evaporated. Stir in the tomatoes and herbs and bring to the boil. Return the chicken to the pot, turn down the heat, cover and leave to simmer gently until the chicken is tender, 30 minutes. If the sauce is too thin, scoop the chicken out of the pot, turn up the heat and boil until the sauce has thickened. Return the chicken to the pot, season to taste and stir in the parsley. Serve hot with mash potatoes, buttered pasta or plenty of warm, crusty bread.