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Heart warming and delicious. Another big thank you to Fiona for creating this recipe for us.

Serves 4
1kg skinless boneless chicken thighs, cut into bite size pieces
2tbls plain flour
olive oil for frying
4 rashers smoked bacon
1 large onion
1tsp thyme
2 garlic cloves
100g chestnut mushrooms, sliced.
500ml Abingdon Bridge
2tbls chopped fresh parsley

1. Season the flour with salt and pepper, and roll the chicken in this until it is coated.
2. Heat a tablespoon of olive oil in a pan and brown the chicken in several batches adding a little more oil if required between batches. Once it is browned remove from the pan and set aside.
3. Add the bacon and onion to the pan and cook gently until the onion is soft and the bacon is browned.
4. Add the garlic, thyme and mushrooms, and cook for a further 3 -4 minutes
5. Add the browned chicken to the pan, and then pour in the Abingdon Bridge. Bring to the boil, cover and simmer for 45 – 60 minutes, until the chicken is cooked through and you have a thick gravy.
Sprinkle with fresh parsley to serve. This is nice with steamed green beans, carrots and fluffy mash, and a pint of Abingdon Bridge.

Recipe by Fiona Frost