Since I mentioned this recipe in my post last week, several people have asked for the recipe so I thought I’d publish it here. It was originally published in a Weight Watchers recipe book from 2002 but as all of my cookbooks are still boxed up following our house move (only 3 months ago!), I found it online here.
- 75 g streaky bacon
- 450 g boneless skinless chicken thighs
- 225 g shallots
- 225 g baby button mushrooms
- 300 ml chicken stock
- 150 ml red wine
- 2 bay leaves
- 2 tbsp tomato purée
- 2 tbsp plain white flour
- salt and pepper (to taste)
- 2 tbsp chopped fresh flat leaf parsley (to garnish)
- Dry fry bacon for approx five minutes until the bacon turns crispy.
- Add the chicken thighs and shallots to the pan and cook for five minutes, sealing the chicken on all sides.
- Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning.
- Stir well and bring to the boil.
- Either simmer for approx 1.5hrs on a low heat if cooking on the hob; cover and bake at approx 150c for 1.5hrs if using the oven, or cook in the crock pot on low for approx 8-10hrs.
- Sift the flour into the pan and stir well until the sauce thickens slightly. Sprinkle with parsley and serve.
Serves 4. 7 Pro Points per serving.
I serve it with mashed potatoes and green beans.
My only advice would be to monitor the liquid content of the dish if you cook it on the hob like I usually do, as it dries out quite quickly. I have used chicken breasts instead of thighs on one occasion (because my supermarket had run out) and it wasn’t as nice, although it was less points! The thighs have a much better flavour in my opinion.