The longer you leave it, the richer it becomes
Serves 4
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An authentic and aromatic French stew with inviting flavours of bacon, button mushrooms, chicken and dry red wine to tide you through the cold, rainy nights.


  • 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.

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