Leek And Red Wine Chicken Chasseur

• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 chicken thighs small, on the bone, skin and fat removed
• 2 leeks sliced
• 2 strips bacon chopped
• 2 cloves garlic crushed
• 1/2 pound portabello mushrooms baby, quartered
• 4 sprigs fresh thyme
• 1/2 tablespoon brandy
• 1 cup wine merlot
• 1/2 cup tomato puree
• 2 cups chicken stock
• 1 handful fresh parsley leaves chopped
• wheat rolls whole, 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, mushrooms, thyme, brandy, wine merlot, tomato puruee, chicken stock, handful fresh parsley, rolls

Taken from www.yummly.com/recipe/LEEK-AND-RED-WINE-CHICKEN-CHASSEUR-1402713 (may not work)