Chicken in Red Wine HT
4 Hot Poultry
Pork Vegetables Alcohol Stew Main Course Dairy
Large Chicken Joints
teasp Dried Thyme
Rashers Streaky Bacon
fl.oz. Chicken stock
oz Red Wine (check manufacture)
Freshly Chopped Parsley
1. Cut the
chicken into 8 pieces. Roll each of them in flour seasoned with thyme, salt and
freshly ground black pepper to taste. Cut the bacon across into 12 x 5mm/1/4
2. Heat the
olive oil in a flameproof casserole until hot, then add the chicken and brown on all
sides. Remove the chicken with a slotted spoon, add the bacon to the casserole and
3. Return the
chicken pieces to the casserole. Warm the cognac in a small pan, ignite and
pour over the chicken and bacon. Add the stock, wine, bay leaf, cloves, thyme and button
onions. Bring to the boil and skim the excess fat from the sauce. Reduce the
heat, cover and simmer for 45 minutes.
button mushrooms and finely chopped parsley and cook for a further 10 minutes, or
until the chicken is tender.
the chicken pieces to a hot serving dish. Blend the cornflour with a little water
and add to the juices in the casserole. Bring to the boil and cook until thickened.
Adjust the seasoning and pour the sauce over the chicken pieces.
This dish can also be cooked in the oven (casserole).
Chicken Recipes | General Prep & Cooking Times
Overseas Visitors: If you're
more used to measuring ingredients by the
cup, we have the most comprehensive weight to cups conversion table
on the net - both solid ingredients and liquids - so now you can
easily convert our recipes to suit your preference.
to go to the chart.