- 400g shallots, peeled and chopped
- 3 cloves of garlic, crushed
- 1 small bunch of thyme
- 4 bay leaves
- 600ml red wine
- 75g butter
- 3 tbsp flour
- 350g chopped pancetta or similar
- 1 tbsp tomato puree
- 1 tbsp brown sugar
- 400g mushrooms, chopped
- Salt and pepper
- 6 chicken breasts
- 2 tbsp olive oil
- Place the shallots, garlic, herbs, and wine in a large bowl. Mix well, then add the chicken and some seasoning, and marinate for at least an hour in the fridge. Preheat the oven to 160C.
- Strain the marinated chicken in a colander over a large saucepan, reserving the shallots, bay leaves, and thyme. Heat the oil and 50g of butter in a deep frying pan, add the chicken breasts, and fry on a medium heat for 10 minutes each side. Remove from the pan and set aside.
- Set the pan with the wine marinade on a high heat, and boil for 10 minutes or until reduced by a third. Make a paste from the flour and 150ml of water, and stir into the hot wine to thicken. Fry the pancetta for 10 minutes or until golden and crisp, and then add the shallots to the same pan to fry for a couple of minutes.
- Add the wine sauce and tomato puree to the frying pan with the bacon and shallots, along with the sugar and reserved herbs, and plenty of seasoning. Bring to the boil, and add the chicken. Bake in the oven for 20 minutes, then add the mushrooms and a knob of butter. Serve with mashed potato and cabbage for a classic French family feast!
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!Build my box