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.
Six chicken breasts, two large onions, two large pepper, 300g of large mushrooms, 200g bacon rashers, three garlic cloves, two bay leaves, 300ml chicken stock, two tablespoons of redcurrant sauce, three tablespoons of plain flour, glass of red wine, olive oil, half an orange.
1. Preheat the oven to gas mark six or 200C and put a casserole pan over a high heat. Rub some oil, flour, salt and pepper into the chicken breasts to season. Add some oil to the pan and allow to heat. Once hot, add the chicken and only remove when each side has gone brown.
2. While the chicken is frying cut the bacon into smaller slices. Peel and slice the onions. Remove the chicken and put the bacon and onion in. Lower heat to medium and allow to cook for 4-5 minutes. Add more oil if required.
3. After 4-5 minutes crush in the garlic into the pan (don't worry about peeling the garlic). Add some more flour and continue to stir for another couple of 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. Season a little with salt and pepper, add the chicken stock and red wine (make sure you have a little sip yourself) and bring to the boil. Once boiled, lower the temperature, add the chicken and put the lid on. Put in the oven and leave to cook for an hour.
6. Serve with a glass of red wine and thick, crusty bread to mop up the leftovers!
Serves: Four to Six. Cook time: 60 minutes.
Six chicken breasts, two large onions, two large pepper, 300g of large mushrooms, 200g bacon rashers, three garlic cloves, two bay leaves, 300ml chicken stock, two tablespoons of redcurrant sauce, three tablespoons of plain flour, glass of red wine, olive oil, half an orange.
1. Preheat the oven to gas mark six or 200C and put a casserole pan over a high heat. Rub some oil, flour, salt and pepper into the chicken breasts to season. Add some oil to the pan and allow to heat. Once hot, add the chicken and only remove when each side has gone brown.
2. While the chicken is frying cut the bacon into smaller slices. Peel and slice the onions. Remove the chicken and put the bacon and onion in. Lower heat to medium and allow to cook for 4-5 minutes. Add more oil if required.
3. After 4-5 minutes crush in the garlic into the pan (don't worry about peeling the garlic). Add some more flour and continue to stir for another couple of 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. Season a little with salt and pepper, add the chicken stock and red wine (make sure you have a little sip yourself) and bring to the boil. Once boiled, lower the temperature, add the chicken and put the lid on. Put in the oven and leave to cook for an hour.
6. Serve with a glass of red wine and thick, crusty bread to mop up the leftovers!