I love one pot dishes and this is another really delicious meal. When Im eating it with the family I leave out the mushrooms because I don't eat them.
This 3-step dish is cooked in the one pot, which means less washing up!

Serves 4
Prep time 20 min Cook time 110 min

Recipe by Australia's best recipes​

Ingredients​

• 1 1/5 kg chicken thigh cutlets skin on
• 1/4 cup plain flour
• 2 tbs olive oil
• 20g butter chopped
• 6 eschalots halved peeled
• 1 carrot chopped large
• 2 rashers bacon thinly sliced
• 150g button mushrooms quartered
• 2 garlic cloves crushed
• 1/2 cup dry white wine or extra stock
• 1 cup Chicken Style Liquid Stock
• 400g chat potatoes halved
• 4 sprigs thyme
• 1/2 cup cream
• 1/2 cup fresh flat-leaf parsley chopped

Method​

1. Coat chicken in flour, shaking off excess flour. Heat oil in a large, heavy-based saucepan over high heat. Cook chicken, in batches, for 5 minutes or until browned all over. Transfer to a plate.
2. Drain oil from pan. Add butter to pan and heat over medium heat. Cook eschallots, carrot and bacon, stirring, for 5 minutes, or until bacon is crisp. Add mushroom and garlic, and cook for 3 minutes. Add wine and bring to the boil. Add stock and potatoes, and simmer, covered, for 5 minutes.
3. Add chicken and thyme sprigs and simmer, covered, for 25 minutes. Add cream and simmer, uncovered, for 15 minutes or until chicken is tender and sauce has thickened slightly. Stir in parsley. Serve.

NOTES:

RECIPE CAN BE HALVED OR DOUBLED.
GREAT IN THE FRIDGE FOR 3 DAYS

 

[Irene Anthony]

I love one pot dishes - this looks delicious and easy to make - thank you again Suzanne

 

[Catherines]

Looks and sounds delicious. We’re going away for a few days so might cook some and try it for our first night away instead of expensive takeaway. Thanks for this recipe Suzanne rose.