Chicken thigh valencia
Serves: 4-6 | Preparation Time: 20 mins | Cooking Time: 50mins
8 Tasman chicken thighs (on the bone, skin removed)
6 rashers of smoked streaky bacon, thinly sliced
2 onions, thinly sliced
2 tbsp sunflower oil
3 garlic cloves, crushed
25g plain flour
300ml white wine
1 x 400g tin of chopped tomatoes
1 tbsp muscovado* sugar
400g button mushrooms, sliced
1 tbsp chopped thyme leaves
Salt and freshly ground black pepper
- Preheat the oven to 160°C /1 40°C fan.
- Heat 1 tablespoon of the oil in a large, deep ovenproof pan or casserole dish with a lid. Season the chicken thighs with salt and pepper, then add to the pan and brown over a high heat for 2–3 minutes on each side until golden all over. remove, cover with foil and set aside.
- Add the bacon and onions to the pan (no need to clean it first) and fry for 3–4 minutes over a high heat until the bacon is crispy. Add the garlic and fry for a further 30 seconds.
- Measure the flour into a bowl, then add the wine little by little and whisk into a smooth paste. Add to the pan with the tomatoes (see tip) and sugar and stir in well. Bring to the boil, then return the chicken and any juices to the pan and bring back up to the boil, stirring. Cover with the lid and cook in the oven for 45 minutes or until the chicken is tender and cooked through.
- Shortly before the chicken is ready, heat the remaining oil in a frying pan, add the mushrooms and fry for 3–4 minutes until golden and just cooked. Add the mushrooms to the casserole and stir in the thyme.
- Serve the casserole hot with mash and a green vegetable such as kale.
- You could make it with chicken breasts, too, which would reduce the cooking time to 25 minutes.
- Can be made up to 2 days ahead and reheated to serve.
- Freezes well without the mushrooms.
- Rinse the tin out with a little of the wine mixture and tip into the pan to use up every drop.
*Muscovado sugar is unrefined cane sugar that contains natural molasses. It has a rich brown color, moist texture, and toffee-like taste.