- 2 x Arley’s Plant Based Chicken breasts
- 80g Arley’s Pancetta Cubes
- 2-3 garlic cloves, whole
- 400g mushrooms, sliced
- 200g shallots, sliced finely
- 2 large carrots, sliced to 1cm thick
- 2tbsp tomato paste
- 375ml red wine
- 500ml veggie stock
- 2 bay leaves
- 1tsp Herbes de Provence
- 1tbsp fresh chopped rosemary
- 1tbsp fresh chopped thyme
- 2tbsp flour
- 1tsp vegan butter
- Small handful of fresh parsley, chopped
- Olive oil
- Salt & pepper
1. Heat a glug of olive oil in a large pot or pan with a lid.
2. On a low heat, sauté the onions for 5 minutes, then add the garlic and saute for another 2-3 minutes.
3. Add the sliced mushrooms and cook for a further 10 minutes.
4. Now add the sliced carrots and tomato paste, cooking again for a couple of minutes till the carrots are beginning to soften. Then add the broth, red wine, herbes de provence, bay leaves and the chopped fresh thyme and rosemary. Bring to the boil, then reduce the heat to a simmer, cover and cook for around 45 minutes, stirring every so often.
5. Next, make a thickener. Add the plain flour, 1.5tsp olive oil and the vegan butter to a bowl and mash together with the back of a spoon.
6. Now, begin to whisk in small pieces of the thickener, stirring till fully mixed.
7. In a separate pan on a high heat, add a glug of oil and quickly brown the chicken breasts. Once browned, add to the broth, and cook for a final 15 minutes.
8. During the final 15 minutes, cook the pancetta pieces. Bring a pan with a glug of oil to a high heat and fry off the pancetta for 6-8 minutes. Tip on to a paper towel to take off any excess oil, then add to the large pot or pan with the rest of your dish.
9. Serve with your choice of mash or crusty bread, and top with your fresh parsley.