Chicken with red wine
Cooking in a casserole dish. 2 recipes for chicken with red wine
Chicken in a casserole dish
1 tablespoon olive oil
4 chicken legs and thighs
2 cloves of garlic
half a bottle of red wine
sprigs of thyme
a little butter.
Heat some oil and a little butter in a large oven proof dish. Rub salt and pepper into the chicken and leave to soak in for half an hour. Roll the chicken in flour. Fry the chicken to brown it for about five to ten minutes. Remove and set aside.
Melt a bit more butter in the pan. Add the chopped onion and fry for a few minutes until soft. Add the garlic and cook for a further two minutes.
Add the mushrooms and cook for another two minutes, then add the half bottle of wine. Let the liquid boil gently to reduce, then stir in the thyme and pour over the stock. Put the chicken back into the pan and cover the pot. Place in a pre-heated oven set at gas mark 4, 180C for an hour. The meat will fall off the bone, it's so tender.
Chicken with herby dumplings
4 chicken breasts
a pack of smoked bacon
garlic to your taste
a few field mushrooms
a bay leaf
half a bottle of red wine
100grams self raising flour
50 grams suet
a pinch of salt and pepper
A few sprigs of chopped Thyme, or other herbs to your taste.
Chop up the herbs and add them to your mixture
Mix these ingredients together with a little cold water to form a dough.
To cook the casserole:
Season the chicken with salt and freshly ground black pepper, and leave for half an hour. Roll the chicken in flour. Heat up some oil in a large oven proof casserole dish and fry the chicken on all sides over a high heat to brown it. Remove the chicken and set aside.
Add the onions and bacon and cook for about 5-8 minutes until nicely browned. Add the garlic. Add the mushrooms, bay leaf, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then put the chicken back in the casserole dish. Put a lid on and cook in the oven for half an hour.
Take the dumpling dough and divide it up into six balls.
Take the casserole out of the oven after half an hour and put the dumplings on top. Put the covered dish back in the oven for a further 20 to 30 minutes, until the chicken is cooked and the dumplings have risen.
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