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Spanish ChickenRecipe submitted by K WatsonMain Courses Preparation Time: 10 Minutes Cooking Time: Approx 35 Minutes Serves: 4 Ingredients 8 Free range chicken thighs on the bone, skin removed 4 Tablespoons seasoned flour 2 finely chopped medium onions 4 oz finely chopped Smoked bacon/pancetta 2 cloves of garlic Bottle dry white wine 150 ml chicken stock 3 oz Pine nuts 1 Bay leaf 3 Large tbs of finely chopped parsley MethodSaute the onion slowly in a large sauté pan or shallow casserole dish. Do not allow the onion to colour, just soften. Add the bacon and garlic and stir. Dip the chicken pieces into the seasoned flour and shake off the excess. Add to pan and sauté on a high heat until brown. Add the wine, the stock and the bay leaf and cover. Cook until the chicken is tender and the sauce has thickened. This can be cooked on the hob on a low heat or in the oven at 190 degrees. Before serving toast the pine nuts and sprinkle over the casserole with plenty of chopped parsley. Delicious served with mashed potato and leafy green veg.
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