Chicken in red wine
Have a go at this classic chicken in a delicious and rich red wine sauce, for dinner parties or a cosy night in
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Prep time: 10 mins
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Cooking time: 32 mins
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Total time: 42 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
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.
- 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
Method
- 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
- Calories 310(kcal)
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.
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