One Pot Chicken Chasseur

Autumn is upon us and when the weather starts getting chilly, it's time to bring on the hot one pots! The best thing about this dish is that it is so simple - just bundle the ingredients into the pot and let the magic happen.

Ingredients:

Small knob of butter

4 Organic Chicken Things

4 Large Carrots

1 Onion

1 Stick of Celery

2 Cloves of Garlic

5 Portobello Mushrooms

2 Rashers of Smoked Bacon

250 ml of Red Wine

400 ml of Chicken Stock

2tbsp of Tomato Puree

3 Tbsp of Cornflour

2 Sprigs of Fresh Thyme

2 Sprigs of Fresh Rosemary

Tsp of Chilli Flakes

Seasoning of Sea and Black Pepper to taste

Method:

Begin by gently melting half of the butter in a large frying pan and searing the chicken thighs on the heat until the skins are gold and crispy.

Preheat the oven to about 220C.

Next, in a much larger pan or pot, melt the other half of the butter on a medium and add roughly chopped onion, carrot, celery, mushroom, garlic, herbs, chilli flakes and seasoning. Stir all of vegetables together to ensure they are coated in the butter and let them simmer for about two minutes. As they cook, slice the bacon into small strips and then add to the pot. Let the bacon cook through, before adding the wine and tomato puree. When it has bubbled down and reduced a little, add the chicken stock.

After about five more minutes of simmering, add the cornflour and stir it thoroughly, making sure not to leave any lumps. The sauce should thicken nicely. Then, transfer the chicken thighs from their pan to the main pot, spacing them out evenly so that each one can cook through.

Place the pot into the oven at 220C for about forty-five minutes and let the chicken braise and infuse with the vegetables and herbs.

Once out of the oven, serve straight away with potatoes and warm crusty bread.