Recipe Details

Ingredients

• 2 tsp olive oil

• 1kg Lilydale Free Range Chicken Thigh, trimmed, halved

• 300g button mushrooms

• 2 large celery sticks, finely chopped

• 4 French shallots, peeled, finely chopped

• 2 garlic cloves, crushed

• 1 tbsp Mutti Double Concentrate Tomato Paste

• 125ml (1/2 cup) white wine

Description

Stir in the tomato paste and cook for 2 minutes. Add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half. Add the tomato, stock and thyme. Bring to the boil. Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly. Season. Stir in parsley. Serve with couscous and beans, sprinkled with extra thyme.