recipes
Chicken casserole with red wine and mushrooms
Ingredients
- 2 chicken breasts and 2 thighs
- Fresh seasoning
- 2 heaped tbsp plain flour
- 2 tbsp olive oil
- 2 onions, peeled and cut into 8 wedges
- 200g smoked bacon, cubed
- 3 garlic cloves, peeled and sliced
- 1 stick celery, sliced
- 250g whole button mushrooms
- 2 bay leaves
- Few sprigs thyme, rosemary and celery leaves
- 3 strips of peeled orange zest
- 300ml red wine
- 300ml chicken stock
- Crusty bread for serving
Method
Start by cutting the chicken breasts into 3 pieces and the thighs in half. Season the chicken with salt and freshly ground black pepper, then coat generously in the flour. Heat the oil in a large deep pan and brown the chicken pieces on both sides over a high heat. Remove the chicken from the pan and put aside. Reduce the heat, add the onions and bacon cubes, garlic and celery to the pan and cook for about 5-8 minutes till they are golden tinged. Add the mushrooms and orange zest strips, and then pour in the red wine and stock and season with salt and pepper. Tie together the fresh herbs using a piece of string and place into the pan. Bring the liquids in the pan to the boil before reducing the heat to a low simmer, making sure that the chicken is well covered with the liquids. Put on the lid and continue to cook for 45 minutes. Serve the red wine and mushroom casserole with warm crusty bread.
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