what we all having for tea?

I think I'm going to make chicken chasseur. Sounds posh, no? It's awesome.

Take 2 chicken thighs, on the bone (I remove the skin from mine and give it to the dog) and brown them in a tiny bit of oil. Remove them and set aside. Sautée some mushroom slices, then add 125ml red wine and a Tbsp tomato purée. Let it bubble a bit, before adding 250ml chicken stock and some thyme. Let that bubble a bit too, before returning the chicken to the pan, covering and letting simmer on a very low heat for an hour. Remove chicken again, turn the heat up and reduce the sauce. Pop the chicken back in one more time giving it a good coating in the sauce and you're done. Yummy