Vickys Roasterbag Chicken Chasseur

• 8 boneless chicken thighs
• 1 large onion, sliced or 2 medium shallots
• 250 grams button mushrooms, sliced thickly
• 1 clove garlic, peeled and chopped finely
• 2 beef tomatoes, deseeded and chopped
• 75 ml chicken or beef stock
• 75 ml dry white wine
• 2 tbsp tomato puree
• 2 tbsp cornstarch / cornflour
• 1 tsp thyme
• 1 tsp brown sugar
• 1 tsp paprika
• 1 dash of worcestershire sauce, see my free-from recipe link below
• 1 oven roasting bag
• 1 handful of finely chopped parsley to garnish
• 4 rashers bacon, diced (optional but very tasty!)

1. Preheat the oven to gas 4 / 180C / 350F
2. Put the onion, mushrooms, garlic, tomatoes, bacon and chicken thighs into the roaster bag
3. Mix the flour, paprika, sugar and thyme together
4. Mix together the wine, the stock, tomato puree and worcestershire sauce
5. Add the liquid slowly to the flour mix stirring well to avoid lumps
6. Pour into the roaster bag and tie the end off
7. Gently shake the bag to coat the chicken well in the sauce
8. Put in a roasting tray and cook for 45 - 50 minutes
9. Serve with a handful of chopped parsley thrown over and with boiled potatoes or mash, steamed broccoli, carrots, peas etc
10. This sauce can also be used for pork and beef

chicken thighs, onion, button mushrooms, clove garlic, beef tomatoes, chicken, white wine, tomato puree, cornstarch, thyme, brown sugar, paprika, worcestershire sauce, handful, rashers bacon

Taken from cookpad.com/us/recipes/333905-vickys-roasterbag-chicken-chasseur (may not work)