Classic Chicken and Red Wine Casserole
Classic Chicken and Red Wine Casserole



  • 400g peeled baby shallots
  • 3 crushed garlic cloves
  • 1 bunch of fresh thyme
  • 4 bay leaves
  • 600ml red wine
  • 6 chicken breasts, skinless and boneless
  • 2 tbsp olive oil
  • 75g butter
  • 3 tbsp flour
  • 350g smoked bacon, chopped
  • 1 tbsp tomato purée
  • 1 tbsp brown sugar
  • 400g halved button mushrooms
  • Salt and pepper
  • Pop the shallots in a large bowl with the garlic, wine, and herbs. Mix, add the chicken, season well, and marinate for 1 hour. Preheat the oven to 160C, then sit a colander over a large pan and strain the marinated chicken, reserving the shallots and herbs. Heat the oil and 50g of butter in a casserole dish, and fry the chicken breasts for 5-10 mins on each side or until well browned. Remove, and set aside.
  • Set the wine marinade to boil for 10 mins, or until reduced by a third. Mix the flour with 150ml of water to make a paste, then stir into the sauce. Meanwhile add the bacon to the casserole dish, and fry until golden. Add the shallots, and cook for 10 mins more to soften. Pour in the sauce and tomato puree, add the sugar, herbs, and seasoning, and bring to the boil to thicken. Add the chicken, cover with a lid, and cook in the oven for 20 mins.
  • Meanwhile, cook the mushrooms in some butter. Add to the casserole just before serving, and enjoy with creamy mashed potato and kale.
1 hr
6 serving

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