Chicken, Red Wine and Garlic Casserole

A comforting coq au vin style casserole featuring chicken breasts, red wine, shallots, and mushrooms, served with mashed potatoes.

Chicken Main Course French Red Wine Casserole

Estimated Nutrition

Calories

476

kcal / serving

2856 kcal total

Carbs

14.8g

per serving

88.8 g total

Fat

25.7g

per serving

154.2 g total

Protein

30.4g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Light Muscovado Sugar

CondimentsSauces

tbsp

Tomato Puré

Dairy

Butter

GrainsCereals

tbsp

Plain Flour

Liquids

600

Red Wine

Meat

pieces

Chicken Breast

skinless and boneless

350

Smoked Streaky Bacon

chopped into pieces

NutsSeeds

cloves

Garlic

crushed

bunch

Thyme

fresh

pieces

Bay Leaf

piece

Salt

to taste

piece

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

400

Baby Shallot

peeled

400

Button Mushroom

halved

Method

Strain the chicken using a colander, reserving the shallots and herbs, and dry the meat with kitchen paper.

Fry chicken in oil and 50g butter in a casserole dish until browned, then remove.

Boil the wine marinade to reduce by a third, then whisk in a smooth mixture of flour and 150ml water.

Fry bacon until browned, then add reserved shallots and cook until softened.

Add wine sauce, tomato purée, sugar, herbs, and seasonings, then return chicken and bake covered for 25 minutes.

Fry mushrooms in remaining butter for 10 minutes and add to the casserole before removing herbs and serving.

Marinate chicken breasts with shallots, garlic, herbs, and wine for 1 hour, then preheat oven to 160°C.