← Nouns Cooking · French

Ingredients

• 8 bone-in chicken thighs
• salt and black pepper
• 1 tbsp Plain (all-purpose) flour
• 3 tbsp Olive oil
• 1 Onion, chopped
• 3 cloves Garlic, chopped
• 250 g Mushrooms, sliced
• 150 ml dry white wine
• 1 can chopped tomatoes (400 g tin)
• 1 tbsp Tomato purée (paste)
• 150 ml chicken stock
• 3 sprigs Thyme
• 1 handful Parsley, chopped

Method

1. Season the chicken and dust it lightly with the flour. Heat 2 tbsp oil in a casserole over medium-high heat and brown it skin-side down for 6–8 min, then turn for 2 min more. Set aside.
2. Add the rest of the oil and the onion and cook for 5 min. Add the garlic and mushrooms and fry for 5 min until the mushrooms are golden.
3. Pour in the wine and let it bubble for 2 min, scraping the pan. Stir in the tomatoes, tomato paste, stock and thyme.
4. Return the chicken skin-side up, cover and simmer for 35 min, until tender and cooked to 75°C (165°F) by the bone. Uncover for the last 10 min to thicken the sauce.
5. Season, scatter with parsley and serve with crusty bread, rice or pasta.

Tips

• Legend says it was first served with fried eggs and crayfish on top; a fried egg is a fun nod to the original.
• Leave out the flour to make it gluten-free; simmer uncovered a little longer instead.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Modern Proper