Chicken Casserole with Red Wine and Mushrooms
Chicken with Red Wine and Mushrooms
Chicken with Red Wine
and Mushrooms
21st November 2013
This recipe is inspired by the traditional French Coq au Vin, which should be made with a large, older and more mature bird, a good bottle of red wine, baby onions or shallots, some smoky bacon, mushrooms and long slow cooking. There are many variations of this classic recipe and even white wine may be used, as it is in the Alsace region of France where they use a Riesling.
This version is easier and less time-consuming to make ~ I have used the traditional ingredients but I've also added my own choice of herbs and vegetables. The casserole is thickened at the end of cooking with a little cornstarch rather than a
beurre manié, a flour and butter paste. This is a very tasty dish, great comfort food and does not need to be made with an old bird!

• 2 tablespoons olive oil
• 1 – 1.2kg of chicken pieces, thighs and drumsticks, seasoned
• 125g smoky bacon, cut into thin strips
• 2 – 3 small onions, quartered
• 1 – 2 cloves garlic, finely chopped
• 1 carrot, diced
• 1 – 2 medium leeks, finely sliced
• 1 celery stalk, diced
• 300g of mushrooms, halved or quartered depending on size
• 250ml good red wine
• 125ml medium cream sherry
• 125ml tomato purée or passata
• 125ml orange juice
• A few sprigs of fresh rosemary
• 1 tablespoon chopped fresh sage + extra to serve
• 1 teaspoon dried thyme
Salt and freshly ground black pepper
• A little arrow root or gluten-free flour loosened with water

The casserole prior to adding the chicken and wine
The casserole prior to adding
the chicken and wine

1. Pre-heat the oven to 180°C
2. Heat the oil in a heavy, cast iron pot
3. Add the bacon and fry until golden
4. Remove the bacon with a slotted spoon and set aside
5. Add the seasoned chicken pieces to the flavoured oil and fry in batches, until golden ~ be sure not to overcrowd the pot
6. Remove the chicken and set aside
7. Add the onions, carrot, leeks and celery and sweat for 5 – 8 minutes
8. Add the herbs, garlic and mushrooms and season with salt and pepper

9. Cook for a further 5 – 8 minutes
10. Return the bacon and chicken pieces to the pot

Chicken with Red Wine and Mushrooms
Chicken with Red Wine and Mushrooms

11. Add the red wine, sherry, orange juice and tomato purée
12. Stir well and bring to the boil
13. Cover and put in the pre-heated oven for 45 minutes
14. Remove from the oven and add the thickening if the sauce needs it
15. Leave to rest for 10 – 15 minutes
16. Stir in freshly chopped sage before serving

Serve with some plain white rice ~ I prefer Basmati ~ and some steamed green veg or a plain green salad.
You could also have some crusty bread on the side for mopping up the sauce.
Wine: A good, medium-bodied red wine ~ Pinot Noir or Cabernet Sauvignon / Shiraz blend

Preparation: Approximately 20 – 25 minutes
Cooking: Approximately 1 hour, including resting time
Allergens: None
Serves 6 – 8


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