Leek And Red Wine Chicken Chasseur

• 2 tbsp butter
• 1 tbsp olive oil
• 8 None small chicken thighs on the bone, skin and fat removed
• 2 None leeks, sliced
• 2 strips bacon, chopped
• 2 cloves garlic, crushed
• 1/2 lb baby Portabello mushrooms, quartered
• 3-4 None large sprigs fresh thyme
• 1/2 tbsp brandy
• 1 cup merlot wine
• 1/2 cup tomato puree
• 2 cup chicken stock
• 1 handful fresh parsley leaves, chopped
• None None whole wheat or seeded bread rolls, to serve

1. Preheat oven to 375u0b0F. Heat half the butter and olive oil in an ovenproof casserole dish over high heat. Season chicken with salt and pepper, then brown in 2 batches for a few mins on each side, until golden. Remove from pan and set aside.
2. Reduce heat to medium-high and add remaining butter and olive oil to same dish. Cook leeks, bacon, garlic, mushrooms and thyme for 6-8 mins, until just beginning to color. Sprinkle with flour and cook 2 mins, then add brandy and wine, stirring. Cook until reduced by half. Add tomato puree, stock and 1 cup water and simmer. Return chicken to pan. Cook in oven 40 mins, or until chicken is cooked through. Season with salt and pepper. Sprinkle with parsley and serve with rolls.

butter, olive oil, chicken, leeks, bacon, garlic, baby portabello mushrooms, thyme, brandy, merlot wine, tomato puruee, chicken stock, handful fresh parsley, whole wheat

Taken from recipes-plus.com/api/v2.0/recipes/27047 (may not work)