1 Tablespoon Extra Virgin Olive Oil
500g or there about of Organic/free range de-boned Chicken thigh fillets (Chicken pieces with the bone in are far superior but sometimes the complaining of children outweighs the enhanced flavour).
If you have time and inclination you can combined some seasoned (salt and pepper) plain flour in a bowl or plastic bag and toss the chicken for an extra texture and thickening of the casserole juices.
1 brown onion diced
1 rasher of good quality bacon chopped
2 cloves of crushed garlic
1 and 1/2 cups quality white wine (1/2 for the chicken and 1 for the cook)
1 and 1/2 dessert spoons of tomato paste
3 mushrooms sliced
Chopped parsley - half a cup
For a large family double all the ingredients.
Preheat Oven to 180 degrees C.
On the stove top, pour oil into a heavy bottom casserole dish that can go in to the oven, heat gently.
Add diced onion and bacon and sauté until soft, then add the garlic (if you add too early the garlic will burn and impart a bitter taste rather than the delightful flavour enhancer it is)
Add chicken thigh fillets (uncut is fine so they don't dry out) or chicken pieces preferably, brown on all sides.
Add tomato paste and stir to combine and "cook off" tomato paste so it doesn't have a raw taste.
Add 1 cup of water or chicken stock and what remains of the wine, hopefully at least half a cup and mushrooms.
Pop on the lid and place in a preheated oven.
Cook for 30 minutes or 1 hour for chicken pieces with bone in.
Ten minutes before final cooking time, add half of the parsley, stir to combine.
Serve with pasta and green vegetables. Garnish with remaining parsley.
This meal will freeze well and is a great casserole to give to a new mum or a friend that is not well.