Ingredients
2 tbsp oil
1kg free range chicken thighs
4 bacon
diced
1 large onion
diced
1 cup chicken stock
(250mL)
1 cup evaporated milk or cream
(250mL)
1 tbsp fresh sage
chopped
Allergy Advice
Contains Dairy
Equipment
- 1 heavy based frypan
Instructions
- Trim fat and other yucky bits of the thighs and cut each into two or three pieces.
- Heat oil in a heavy based frypan at medium heat.
- Brown the chicken on both sides and transfer to a plate. You might have to do this in two batches.
- Add the onion and bacon to the pan and fry until golden.
- Return the chicken to the pan, add stock and bring to the boil.
- Reduce heat and cook at a low simmer for one hour. Test the chicken; it should flake apart when prodded.
- Stir in the evaporated milk or cream and sage.
- Serve over rice or mashed potato.
Notes
Tip
If you use evaporated milk (the low fat option), the sauce is a little runny, thicken with 1 tablespoon of cornflour mixed with some cold water.
Variation
Replace the onion with a sliced leek when in season.
Variation
Use 2 teaspoons of dried sage if you don’t have fresh.
