1 box of The Vegetarian Butcher Smoked Bacon Strips
2 boxes The Vegetarian Butcher Chicken Chunks
5 shallots, cut in half and sliced into 1 cm strips
3 cloves of garlic, crushed
1 carrot, cut into 1 cm chunks
3 stalks celery, cut into 1 cm chunks
½ celeriac, cut into 1 cm chunks
250 g chestnut mushrooms, quartered
2 bay leaves
4 tbsp olive oil
5 sprigs of thyme, just the leaves
1 tbsp tomato puree
2 tbsp flour
200 ml bodied red wine
1 tbsp red wine vinegar
700 ml vegetable stock, we use our gravy powder.
2 tsp apple spread (Dutch appelstroop)
1 tbsp soy sauce
Black pepper and salt
In a large casserole pan, use half the oil to fry off the Smoked Bacon Bits. When they’re golden and crispy, set aside. Do the same to the Chicken Chunks and set them aside too. Now heat the rest of the oil in the pan and add all the vegetables and fry them until they start to brown. Then add the garlic, tomato puree, thyme and bay leaf and cook on low heat for about a minute before adding the flour and cooking for another minute. Turn up the heat again and add the wine and vinegar to the pan to dissolve all the flour.
Finally add the stock, apple spread and soy sauce and bring to a boil. Season with salt and a generous amount of pepper and leave to simmer for about 30 minutes with a lid on. When done add the Chicken Chunks and Smoked Bacon Bits and serve immediately. Great with boiled potatoes and parsley.