Name: Chicken with wine & mushrooms
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 4 skinless chicken breasts; 1 tbsp plain flour seasoned; 150ml chicken stock (use ½ a cube); 250g pack chestnut mushroom halved; few thyme sprigs leaves only; 150ml red wine; 1 tbsp mild olive oil or vegetable oil

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Chicken with wine & mushrooms

Chicken with wine & mushrooms

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.1 out of 5.71 ratingsRate

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The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Easily halved

Freezable

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Alternatives

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Winter root mash with buttery crumbs

A star rating of 4.9 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

4 skinless chicken breasts
1 tbsp plain flour

seasoned
150ml chicken stock

(use ½ a cube)
250g pack chestnut mushroom

halved
few thyme sprigs

leaves only
150ml red wine
1 tbsp mild olive oil

or vegetable oil

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Nutrition: per serving

kcal216
fat5g
saturates1g
carbs5g
sugars2g
fibre1g
protein35g
salt0.99g

low

Method

step 1

Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
step 2

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

RECIPE TIPS

REMOVE THE SKIN FOR A LOWER FAT MEAL

If you take the skin off chicken before cooking, it dramatically cuts the saturated fat content. Removing the skin also shaves 10 minutes off the cooking time.

TRY IT WITH STEAK

Quick beef Bourguigonne. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 mins. Add the wine and beef stock; reduce and thicken with the flour mix. Thickly slice steak; add any juices to the pan. Stir the steak through the sauce.

Recipe from Good Food magazine, February 2007

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A star rating of 4.1 out of 5.71 ratings

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