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Chicken with red wine and herbs

  • 0:20 Prep
  • 1:45 Cook
  • 8 Servings
  • Advanced


  • 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
  • 2 tablespoons plain flour
  • 375mls (1 1/2 cups) dry red wine
  • 125mls (1/2 cup) Massel chicken style liquid stock
  • 1 large carrot, sliced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme leaves
  • 200g button mushrooms, stalks trimmed
  • 2 teaspoons chopped fresh marjoram or oregano
  • Salt & ground black pepper, to taste
  • Couscous, to serve


  • 1
    Preheat oven to 180°C. Heat a large non-stick saucepan over medium-low heat. Add the chicken in 2 batches and cook for 3 minutes each side or until browned. Remove from pan.
  • 2
    Add the bacon to the pan and cook, stirring occasionally, for 2 minutes. Reduce heat to low and add eschalots and onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic and flour and cook, stirring, for 1 minute. Increase heat to medium-high and add the wine, stock, carrot, bay leaves and thyme. Stir until boiling.
  • 3
    Place chicken in a large flameproof casserole dish and pour the wine mixture over the top. Cover and cook in preheated oven for 1 hour.
  • 4
    Remove the casserole from the oven and stir in the mushrooms and marjoram. Cover and cook for a further 15 minutes.
  • 5
    Remove from oven and use tongs to transfer chicken pieces to a plate. Cover with foil and set aside. Bring liquid to the boil over medium-high heat and boil, uncovered, stirring occasionally, for 10 minutes or until reduced by 1/3. Taste and season with salt and pepper if necessary.
  • 6
    Return the chicken to the liquid and simmer until heated through. Serve with couscous.

Source: taste.com.au


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