Images for Marketing – Chef’s Favourite Recipe
2 tablespoons extra virgin olive oil
800 g chicken thigh fillets, cut into small pieces
6 shallots peeled cut into small pieces
3 rashes bacon, rind removed, thinly sliced
2 garlic cloves, thinly sliced
400 g button mushrooms, halved
1 tablespoon fresh thyme leaves
2 tablespoons plain flour
½ cup dry white wine
¾ cup chicken style liquid stock
2 tablespoons chopped fresh flat leaf parsley leaves
2 potatoes, thinly sliced
¼ cup thickened cream
¼ cup finely grated parmesan
Preheat over to 200 C/180 C fan forced. Heat half the oil in a 6 cup capacity flameproof casserole dish over high heat. Add chicken. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.
Heat remaining oil in dish over medium heat. Add shallots, bacon, and garlic. Cook, stirring, for 5 minutes or until bacon is crisp. Add mushrooms and half the thyme. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 1 minute.
Gradually add wine, then stock, stirring until sauce is smooth. Stir in parsley. Bring to the boil. Boil for 5 minutes. Return chicken to dish. Stir to combine. Season with salt and pepper. Remove from hea.t
Place potato in a bowl. Add cream, parmesan, and remaining thyme. Toss to coat. Arrange potato over chicken mixture. Drizzle over any remaining cream mixture. Bake, uncovered, for 1 hour or until potato is golden and tender.