1 1 / 2 kg chicken pieces, diced
5 slices smoked beef, squared
12-15 baby onions
2 cloves garlic, thinly sliced
250 gm baby mushrooms, canned, drained
1 1 / 2 cups dry red wine
1 1 / 2 cups chicken stock or bouillon dissolved in same amount of water
2 tablespoon tomato paste
1 1 / 2 tablespoon plain flour + 4 tablespoons water
Salt + pepper + thyme + 1 bay leaf
30 gm butter
Heat butter in cooking pan. Add chicken stirring to brown all over.
Remove on absorbent paper. Add smoked beef, onions and garlic to same pan.
Cook stirring until onions are browned. Stir in wine, stock, paste and seasoning.
Return chicken to pan, simmer covered for 30 minutes.
Add mushrooms and simmer uncovered for a further 10 minutes.
Remove chicken from pan and stir in blended flour and water.
Stir over medium heat until mixture boils and thickens.
Return chicken to pan stirring until heated through. Remove bay leaf.
Serve with rice or mashed potatoes
