Name: Chicken with red wine and herbs
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Ingredients: 1.5kg (about 8) chicken thighs, with skin, parson's nose and visible fat removed; 100g bacon picnic slices, chopped; 16 eschalots or tiny pickling onions, peeled; 1 medium brown onion, chopped; 2 garlic cloves, chopped; 40.00 ml plain flour; 375mls (1 1/2 cups) dry red wine; 125mls (1/2 cup) chicken style liquid stock; 1 large carrot, sliced; 2 bay leaves; 1/2 tsp dried thyme leaves; 200g button mushrooms, stalks trimmed; 2 tsp chopped fresh marjoram or oregano; Salt & ground black pepper, to taste; Couscous, to serve

Chicken with red wine and herbs

0 Likes

Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

A cozy and flavorful twist on the French classic, perfect for chilly evenings.

Ingredients:

1.5kg (about 8) chicken thighs, with skin, parson's nose and visible fat removed
100g bacon picnic slices, chopped
16 eschalots or tiny pickling onions, peeled
2 garlic cloves, chopped
40.00 ml plain flour
375mls (1 1/2 cups) dry red wine
125mls (1/2 cup) chicken style liquid stock
1 large carrot, sliced
2 bay leaves
1/2 tsp dried thyme leaves
200g button mushrooms, stalks trimmed
2 tsp chopped fresh marjoram or oregano
Salt & ground black pepper, to taste
Couscous, to serve

Instructions:

Preheat the oven to 180°C. In a large non-stick saucepan over medium-low heat, brown the chicken in 2 batches for about 3 minutes on each side. Remove from pan.
In a pan, cook the bacon for 2 minutes, stirring occasionally. Lower heat, then add eschalots and onion, and cook for 5 minutes until onion softens. Add garlic and flour, then cook for 1 minute. Turn up the heat to medium-high and pour in the wine, stock, carrot, bay leaves, and thyme. Stir until boiling.
Lay the chicken in a sizeable flameproof casserole dish and generously pour the wine mixture over it. Cover the dish and bake in the preheated oven for 1 hour.
Take the casserole out of the oven, gently mix in the mushrooms and marjoram, cover, and continue cooking for another 15 minutes.
Take the chicken pieces out of the oven and carefully transfer them to a plate using tongs. Cover with foil and set aside. Increase heat to medium-high and bring the liquid to a boil. Let it boil for about 10 minutes, stirring occasionally, until it reduces by one-third. Taste the sauce and season with salt and pepper, if needed.
Add the chicken back to the flavorful liquid and simmer gently until it's heated through. Enjoy with a side of fluffy couscous.

We use cookies

Similar Recipes

Grilled Greek Chicken with Red Wine and Garlic

Rich lamb ragu with red wine and herbs

Coq au vin

Corn and Avocado Salsa

Slow-cooked coq au vin