Thanks Neil Perry for this delicious Italian style braise. We fry the onion, bacon, thyme and mushrooms until golden. Then we brown the chicken thighs and add them to the mushroom mix with Worcestershire sauce, dijon mustard, white wine, chicken stock, salt and pepper and simmer adding a little cream at the end and cook until reduced and tender.
Cooking instructions: Reheat gently until bubbling. Suitable to freeze.Gluten Free.
Serving suggestion: we recommend serving this with polenta or rice or it's also great on short pasta (like penne).