Chicken, Thyme And Shallot Casserole

• 1 tablespoon olive oil
• 6 slices streaky bacon, finely sliced
• 8 chicken thighs
• 2 tablespoons all-purpose flour
• 14 ounces shallots, peeled and halved
• 2 garlic cloves, finely sliced
• 9 ounces brown button mushrooms
• 1 1/4 cups white wine
• 4 sprigs thyme, leaves picked
• 2 ounces parsley, leaves only, chopped
• 3/4 cup heavy cream

1. Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
2. In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
3. Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
4. Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
5. Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.

olive oil, bacon, chicken, flour, shallots, garlic, brown button mushrooms, white wine, thyme, parsley, heavy cream

Taken from www.food.com/recipe/chicken-thyme-and-shallot-casserole-409851 (may not work)