Chicken in Red Wine (Oamc) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A lovely warming winter dish. If required, allow to cool then freeze for up to 3 months. Defrost thoroughly then reheat in a pan for 20-25 mins until piping hot. Serve with diced fried potatoes and vegetables. Ingredients:
2 tablespoons olive oil |
4 chicken fillets, cut into chunks |
8 ounces button mushrooms, wiped |
7 ounces baby onions, peeled |
1 1/4 cups red wine |
1 cup chicken stock |
2 tablespoons tomato paste |
1 garlic clove, peeled and crushed |
2 teaspoons cornstarch, blended with 2tbsp cold water |
parsley sprig (to garnish) |
Directions:
1. Heat the oil in a large frying pan.
2. 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.
3. Return the chicken to the pan.
4. Stir in the red wine, stock, tomato paste and garlic.
5. Simmer for 20-25 mins until the chicken and onions are tender.
6. Stir in the blended cornstarch. Simmer for 2 mins until thickened.
7. Garnish with sprigs of parsley.
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