I don't know about you but when I get in from work on a cold winters evening I like a great home cooked, hearty meal. I'm sure you know where I'm coming from, right? Well, I thought I'd share this recipe with you, it is made with chicken breast, a load of veg, and my personal favorite ingredient - red wine. This should warm those cold nights up!
Serves: Four to Six. Cook time: 60 minutes.
6 chicken breasts, 2 large onions, 2 large pepper, 300g 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, 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. 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. Clean and cut up the peppers and onions and add to the pan. Pour over the redcurrant sauce and then take the orange a use a grater to add some orange zest to the mix. Mix the whole lot up really well before sticking in a couple of bay leaves. Let it cook for another couple of minutes.
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 with a glass of red wine and thick, crusty bread to mop up the leftovers!
Serves: Four to Six. Cook time: 60 minutes.
6 chicken breasts, 2 large onions, 2 large pepper, 300g 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, 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. 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. Clean and cut up the peppers and onions and add to the pan. Pour over the redcurrant sauce and then take the orange a use a grater to add some orange zest to the mix. Mix the whole lot up really well before sticking in a couple of bay leaves. Let it cook for another couple of minutes.
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 with a glass of red wine and thick, crusty bread to mop up the leftovers!