Ingredients 12 Chicken Maryland Pieces 60 Grams Butter 1 Onion,Finely Chopped 1 Heaped Tablespoon Flour 450 ml Red Wine 300 ml Beef Stock (Substitute 300 ml Water And 1 Beef Stock Cube) 2 Shallots, Finely Chopped 2 Cloves Garlic 2 Teaspoons Tomato Paste 200 Grams Button Mushrooms 250 Grams Bacon Salt And Pepper Method Melt the butter in a large casserole dish on the stove top,saute the chicken on all sides till golden brown ,add the chopped onion and cook till the onion is tender,sprinkle the flour over the chicken and toss till the flour takes on a light brown colour,add the wine and the stock,the tomato paste,the shallots and season with salt and pepper,bring to the boil then cover and cook over medium heat till the chicken is cooked through and tender. Slice the bacon into small pieces and in a separate pan saute till crisp,remove the bacon from the pan and add to the chicken ,to the rendered bacon fat add 30 grams butter and saute the mushrooms till tender,add these to the chicken as well,combine well,remove the chicken and check the seasoning,bring the sauce to the boil and cook till it thickens,. Pour some sauce over the chicken and serve with rice or baked potatoes.
