Recipe Index

Ingredients

• 2 lb 10 oz bone-in, skin-on chicken pieces (about 8 pieces)
• 1¾ oz plain flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp canola oil
• 1 tbsp garlic oil (or olive oil)
• 2 onions, sliced
• 2 bell peppers, seeded and sliced
• 4 garlic cloves, minced
• 8¾ oz mushrooms, sliced
• 12 Tbsp dry white wine
• 1 can (14 oz) chopped tomatoes
• 1 cup chicken stock
• 8 Tbsp prepared brown sauce (demi-glace)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried or fresh rosemary, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, torn
• 14 oz egg noodles, cooked, to serve

Method

1. Mix the flour with the salt and pepper, coat the chicken pieces lightly and shake off the excess.
2. Heat the canola oil in a large heavy casserole over medium-high heat and brown the chicken in batches for 4 to 5 minutes per side. Set aside on a plate.
3. Add the garlic oil to the same pan and cook the onions and peppers for 5 to 6 minutes until softening.
4. Stir in the mushrooms and cook for 4 to 5 minutes until they release their liquid and start to colour, then add the garlic for the final minute.
5. Pour in the wine and simmer for 2 minutes, scraping the base of the pan.
6. Add the tomatoes, stock, brown sauce, bay leaves, oregano and rosemary and bring to a gentle simmer.
7. Return the chicken and its juices to the pan, cover and simmer gently for 45 to 50 minutes until the chicken is tender and cooked through to 165°F.
8. Remove the bay leaves, stir in the parsley and basil and adjust the salt and pepper.
9. Serve the chicken and sauce spooned over the cooked egg noodles.

Total: 95 Minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data