1. Saute shallots in a heavy based casserole dish until browned , stir in crushed garlic, bacon and thyme and cook for 2-3 minutes.
    2. Add mushrooms, red wine and Macphie Red Wine Sauce, stirring together.
    3. Add chicken thighs, season to taste and bring to the boil then turn down heat and simmer for 20-25 minutes or until chicken is cooked through.
    4. Add a knob of butter and serve.
    5. For a thicker sauce removed cooked chickenĀ  and cook sauce over a high heat until reduced, then add chicken back to the pan.


  • Macphie Red Wine Sauce
  • 150g chopped shallots
  • 5 garlic cloves
  • 150g bacon lardons
  • Sprig of fresh thyme
  • 350g button mushrooms
  • 150ml red wine
  • Skinless chicken thighs
  • Knob of butter