Chicken Thyme And Shallot Hot Pot - cooking recipe

Ingredients

1 tablespoon olive oil
6 slices streaky bacon (finely sliced)
8 chicken thighs
2 tablespoons plain flour
400 g shallots (skinned and halved)
2 garlic cloves (finely sliced)
250 g chestnut mushrooms
300 ml dry white wine
3 sprigs fresh thyme
fresh parsley (chopped)
200 ml double cream

Preparation

Heat oil in large frying pan add bacon and fry until just crisp, remove form pan and set aside.
In same pan brown the chicken on all sides (this will take 5- 10 minutes) then transfer into a large casserole dish, sprinkle with plain flour and set aside.
Add shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes spoon mixture into the casserole and then pour over white wine. Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
Just before serving stir in double cream, warm through and garnish with parsley.