Have a go at this classic chicken in a delicious and rich red wine sauce, for dinner parties or a cosy night in
30ml (2tbsp) olive oil
4 skinless chicken fillets, cut into chunks
225g (8oz) button mushrooms, wiped
200g (7oz) button onions, peeled
300ml (1/2) red wine
200ml (7fl oz) chicken or vegetable stock
30ml (2tbsp) tomato purée
1 garlic clove, peeled and crushed
10ml (2tsp) cornflour blended with 30ml (2tbsp) cold water
Parsley sprigs to garnish
Diced fried potatoes and green vegetables to serve
If required, allow the chicken in red wine to cool, then freeze for up to 3 months. Defrost thoroughly then reheat in a pan for 20-25 mins until piping hot.
Heat the oil in a large frying pan. Add the chicken and fry for 4-5 mins until golden. Transfer to a plate. Add the button mushrooms and onions to the pan and fry, stirring for 5 mins until browned.
Return the chicken to the pan. Stir in the red wine, stock, tomato purée and garlic. Simmer for 20-25 mins until the chicken and onions are tender. Stir in the blended cornflour. Simmer for 2 mins until thickened. Garnish with sprigs of parsley. Serve with diced fried potatoes and vegetables.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.