12-year-old River-Blue is an aspiring chef. Every month he shares one of his own original recipes: the crispy potatoes add an extra mouth-watering bite to this family favourite!
Ingredients (serves 4)
- 8 chicken thighs
- 4 smoked streaky bacon rashers, chopped
- 6 shallots, halved
- 300g mini carrots
- 2 celery sticks, sliced
- 1 pack button mushrooms
- 1 small garlic bulb, crushed
- 1 tin of chopped tomatoes
- Thyme, sage and rosemary
- 2 large handfuls chopped parsley
- Sliced white or red potatoes (be careful: use a mandolin or get an adult to help)
- 600ml red wine
- 150ml chicken stock
- 1 ½ tbsp olive oil
- Salt and pepper
Method
- Pre-heat your oven to 180°
- Heat 1 tbsp olive oil in a pan. Brown the chicken thighs over a high heat and then set aside. Do the same with the bacon
- Add the shallots, carrots & celery to the pan. Fry for a few minutes, stirring all the time
- Add the button mushrooms and cook for a further 2 minutes on a high heat
- Stir in the tin of tomatoes, followed by the crushed garlic
- Add the wine and continue to cook for 2-3 minutes
- Add the stock and herbs, plus salt and pepper to taste
- Place the chicken thighs and bacon into a casserole dish
- Pour the other ingredients over the chicken
- Toss the potato slices in the remaining olive oil and a pinch of salt, then place them over the dish
- Cook in the oven for 1 hour. The potatoes should be golden and crisp!
