4 chicken breasts or 6 boneless skinless chicken thighs
Sea salt & cracked black pepper, to taste
2 tbsp all purpose flour (plain)
2 tbsp olive oil
5oz – 140g streaky bacon or pancetta, diced
8oz – 250g mushrooms, quartered
1 bunch of whole baby carrots or 2 medium carrots, sliced
2 garlic cloves, crushed
2 shallots, finely chopped
2 cups – 500ml dry full bodied red wine (Shiraz or Cab-Sav)
2 cups – 500ml chicken stock
1½ tbsp tomato paste
Step 1
Season chicken with salt and pepper, cut into 3 even slices, then coat in flour.
Step 2
In a large frying pan over medium-high heat, heat olive oil. Sear chicken on both sides until golden, about 3 minutes per side. Remove and set aside.
Step 3
In the same pan, add bacon and cook until lightly crisp. Add mushrooms, carrots, garlic, and onion. Cook 4–5 minutes, stirring occasionally.
Step 4
Stir in tomato paste, then pour in wine, scraping up any browned bits. Simmer a few minutes to reduce by half.
Step 5
Add chicken stock, return chicken to the pan, and reduce heat to medium. Simmer uncovered for 12–15 minutes until chicken is cooked through and sauce has naturally thickened.
Step 6
Taste and adjust seasoning. Sprinkle with fresh parsley before serving.
Step 7
Serve straight from the pan with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.
3 Comments
Source: [Recipe 30](https://recipe30.com/chicken-in-a-rich-red-wine-sauce.html/)
4 chicken breasts or 6 boneless skinless chicken thighs
Sea salt & cracked black pepper, to taste
2 tbsp all purpose flour (plain)
2 tbsp olive oil
5oz – 140g streaky bacon or pancetta, diced
8oz – 250g mushrooms, quartered
1 bunch of whole baby carrots or 2 medium carrots, sliced
2 garlic cloves, crushed
2 shallots, finely chopped
2 cups – 500ml dry full bodied red wine (Shiraz or Cab-Sav)
2 cups – 500ml chicken stock
1½ tbsp tomato paste
Step 1
Season chicken with salt and pepper, cut into 3 even slices, then coat in flour.
Step 2
In a large frying pan over medium-high heat, heat olive oil. Sear chicken on both sides until golden, about 3 minutes per side. Remove and set aside.
Step 3
In the same pan, add bacon and cook until lightly crisp. Add mushrooms, carrots, garlic, and onion. Cook 4–5 minutes, stirring occasionally.
Step 4
Stir in tomato paste, then pour in wine, scraping up any browned bits. Simmer a few minutes to reduce by half.
Step 5
Add chicken stock, return chicken to the pan, and reduce heat to medium. Simmer uncovered for 12–15 minutes until chicken is cooked through and sauce has naturally thickened.
Step 6
Taste and adjust seasoning. Sprinkle with fresh parsley before serving.
Step 7
Serve straight from the pan with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.
[deleted]
This looks good.