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Ingredients

• 8 large skinless, boneless chicken thighs, about 700g in total
• 8 thin slices pancetta or lean, thinly cut streaky bacon
• 2 tbsp olive oil
• 3 large garlic cloves, chopped
• 1 large red onion, halved and sliced
• 2 carrots, peeled and thickly sliced
• 1 fennel bulb or 3 celery sticks, thinly sliced
• 1 turnip, peeled and cut into chunks
• 2 bay leaves
• 3–4 sprigs of fresh thyme
• 350ml red wine
• 1 tbsp redcurrant jelly
• 2 tbsp brandy (optional)
• 450ml chicken or vegetable stock
• 8 baby onions or small shallots
• 250g button chestnut mushrooms
• TO GARNISH
• chopped fresh parsley

Description

This Lighter Version Of The Great French Classic, Chicken In Red Wine Sauce, Is Lower In Fat And Includes More Vegetables. It Just Needs Some Crusty, Rustic-style Bread And Perhaps A Light Green Salad. The Dish Is Better If Made A Full Day Ahead So The Fl

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