COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
1 tbsp sunflower oil
125g streak bacon (cut into strips)
250g chestnut mushrooms
250g small carrots
30g plain flour
300ml chicken stock
600ml red wine
1 large garlic clove (crushed)
Salt & Pepper to season
6 chicken thighs
Melt your butter in a large casserole dish.
Add your chicken thighs and cook for 10-12 minutes until browned, lift out and drain on paper towels.
Add your bacon, mushrooms and carrots to the dish and cook on a high heat until browned.
Lift the mixture out of the pan and drain on paper towels as you did with the chicken, leaving the liquid in the dish.
Add your flour to the dish and stir in for a few minutes. Meanwhile, reduce your wine in a separate pan until about half is left.
Gradually pour your stock and wine into the flour mixture, stirring constantly until smooth.
Return your chicken, bacon and veg to the dish season with salt and pepper.
Bring to the boil, then cover and move to a pre heated oven (180˚C) for 45 minutes.
Finally garnish with some thyme and serve.