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A warm hug of flavours in a creamy, tasty way of eating chicken.
1.
Heat a large pan, add the chicken thighs with the skin down. Cook until brown from both sides, adding salt and pepper.
2.
Remove the chicken and in the same pan add the shallots, peeled and cut in half. When browned remove the shallots and add the mushrooms.
3.
After 10 min place back the shallots and the chicken in the pan along with the mushrooms.
4.
Add the garlic cloves smashed, the bay leaves and the rosemary.
5.
Deglaze with red wine.
6.
After 10 minutes add the chicken stock. Cover and let it cook for approximately 45 minutes.
7.
Add the cornstarch to thicken the sauce.
8.
Let it finish cooking for 15 minutes.
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Tip
Combine it with mashed potatoes and a salad on the side to complete your meal. Low-Fat Option: Use chicken breast instead of the chicken thighs.
Cost-saving tips