Red Wine Chicken

Make the dumplings according to step 4 then sit on top of the casserole after 4 hours. Cover the pot reduce the heat to medium low and simmer until the chicken feels firm and its juices run clear when pierced about 30 minutes. Cover and braise until the chicken and vegetables are almost tender about 40 minutes.

Camila Farah

Chicken breasts are marinated in red wine and balsamic vinaigrette then browned with shallots and thyme. Cover and cook on high for 4 hours. When the flames die out scrape up the browned bits and add the garlic bay leaf thyme tomato wine stock and bacon. The marinade is reduced to a tangy flavorful sauce for serving. Top tip for making chicken in red wine if required allow the chicken in red wine to cool then freeze for up to 3 months.

Then i removed from pan drained some of the oil added 1 2 cup of sliced red onion i garlic clove chopped 1 cup of red wine 1 2 cup of chicken stock and 1 good tbs of brown sugar. Defrost thoroughly then reheat in a pan for 20 25 mins until piping hot. Bring to a boil then reduce to a simmer. Remove the chicken from the pan reserving the cooking liquid. First off i seasoned chicken with salt pepper and seared in olive oil until juices ran clear.

Add the flour onions lardons garlic mushrooms bay leaves redcurrant orange zest red wine and stock and season. Add the chicken thyme bay leaves and half of the bacon to the stew. Add the flour onions lardons garlic mushrooms bay leaves redcurrant orange zest red wine and stock and season. Then i removed from pan drained some of the oil added 1 2 cup of sliced red onion i garlic clove chopped 1 cup of red wine 1 2 cup of chicken stock and 1 good tbs of brown sugar. Chicken breasts are marinated in red wine and balsamic vinaigrette then browned with shallots and thyme.