There's nothing like a warm casserole to heat you up on a cold winter's evening, and what better to add to the recipe than red wine? This is a rich, full flavoured hearty chicken breast recipe which is also very simple to make and will please anyone, from the kids to the parents!
Serves: Four to Six. Cook time: 60 minutes.
6 whole chicken breasts, 2 large onions, 1 green pepper, 1 red pepper, 250g of large mushrooms, 200g bacon rashers, 3 garlic cloves, 2 bay leaves, 300ml chicken stock, 2 tablespoons of redcurrant sauce, 3 tablespoons of plain flour, glass of red wine, olive oil and half an orange.
1. Put on the oven to pre head at 200C (gas mark 6). Add a little olive oil to a casserole dish and heat over a hob. Season the chicken breasts with salt and pepper and a small amount of flour before adding the chicken to the pan and allowing them to brown on both sides.
2. Remove the chicken and set aside. Take the bacon rashers and cut into smaller chucks, around 2-3cm in length. Peel and chop up the onions and add both the onion and bacon to the pan. Turn to a medium heat and let them cook slowly for around 5 minutes, ensuring they don't burn.
3. Once the bacon starts sizzling after 5 minutes or so crush the cloves of garlic in, add a spoonful of flour and continue to cook for another 3 minutes.
4. While the onion and bacon continues to cook, slice the remaining vegetables up - the mushrooms and peppers and throw them into the pan. Next add the bay leaves and redcurrant sauce and stir the mixture up. Grate the orange peel over the pan too for a little extra flavor.
5. Add a little more seasoning before pouring in the red wine and stock. Pour out another glass of wine and refuel yourself. Raise the temperature and bring the stock to the boil before adding the chicken breasts and allowing to simmer. Put the lid of the pan on and place in the oven. Allow it to cook for an hour.
6. Serve immediately once the hour is up for best results. Serve with more wine and some thick, crusty bread rolls - you want to be able to have a clean plate!
Serves: Four to Six. Cook time: 60 minutes.
6 whole chicken breasts, 2 large onions, 1 green pepper, 1 red pepper, 250g of large mushrooms, 200g bacon rashers, 3 garlic cloves, 2 bay leaves, 300ml chicken stock, 2 tablespoons of redcurrant sauce, 3 tablespoons of plain flour, glass of red wine, olive oil and half an orange.
1. Put on the oven to pre head at 200C (gas mark 6). Add a little olive oil to a casserole dish and heat over a hob. Season the chicken breasts with salt and pepper and a small amount of flour before adding the chicken to the pan and allowing them to brown on both sides.
2. Remove the chicken and set aside. Take the bacon rashers and cut into smaller chucks, around 2-3cm in length. Peel and chop up the onions and add both the onion and bacon to the pan. Turn to a medium heat and let them cook slowly for around 5 minutes, ensuring they don't burn.
3. Once the bacon starts sizzling after 5 minutes or so crush the cloves of garlic in, add a spoonful of flour and continue to cook for another 3 minutes.
4. While the onion and bacon continues to cook, slice the remaining vegetables up - the mushrooms and peppers and throw them into the pan. Next add the bay leaves and redcurrant sauce and stir the mixture up. Grate the orange peel over the pan too for a little extra flavor.
5. Add a little more seasoning before pouring in the red wine and stock. Pour out another glass of wine and refuel yourself. Raise the temperature and bring the stock to the boil before adding the chicken breasts and allowing to simmer. Put the lid of the pan on and place in the oven. Allow it to cook for an hour.
6. Serve immediately once the hour is up for best results. Serve with more wine and some thick, crusty bread rolls - you want to be able to have a clean plate!
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