- 750 g spring onions
- ¼ cup (60 ml) olive oil
- 6 rindless bacon slices (390g), chopped coarsely
- 310 g button mushrooms
- 2 cloves garlic, crushed
- 8 chicken thigh fillets (880 g)
- ¼ cup (35g) plain (all-purpose) flour
- 2 cups (500 ml) dry red wine
- 1½ cups (375 ml) chicken stock
- 2 tbsps tomato paste
- 3 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Trim green ends from onions, leaving about 4 cm of stem attached; trim roots.
Heat 1 tbsp of the oil in large frying pan; cook onions, stirring, until browned all over. Remove from pan.
Cook bacon, mushrooms and garlic in same pan, stirring, until bacon is crisp. Remove from pan.
Coat chicken in flour; shake off excess. Heat remaining oil in same pan; cook chicken, in batches, until browned all over. Remove from pan; drain on absorbent paper.
Return chicken to pan with wine, stock, paste, bay leaves, herbs, onions and bacon mixture. Bring to the boil; reduce heat, simmer, uncovered, about 35 mins or until chicken is tender and sauce has thickened slightly.