Chicken in Red Wine recipe
information
680 calories per serving
ingredients
1.25 kg (2 1/2 lb) oven-ready chicken
salt
1/2 teaspoon paprika
generous pinch of cayenne
1/2 clove garlic
1 tablespoon butter
3 tablespoons oil
150 ml (1/4 pint) hot vegetable stock
250 ml (8 fl oz) dry red wine
3 tomatoes
1/2 teaspoon dried thyme
100 ml (4 fl oz) creme fraiche
salt
1/2 teaspoon paprika
generous pinch of cayenne
1/2 clove garlic
1 tablespoon butter
3 tablespoons oil
150 ml (1/4 pint) hot vegetable stock
250 ml (8 fl oz) dry red wine
3 tomatoes
1/2 teaspoon dried thyme
100 ml (4 fl oz) creme fraiche
method
1. Wipe the chicken and cut it into eight pieces, removing all visible fat. Rub in the salt, paprika and cayenne.
Rub a large frying pan well with the garlic, then heat the butter and oil.
2. Brown the chicken pieces and then transfer them to a large casserole. Sprinkle on the frying juices, add the hot stock and half the wine, cover the casserole and cook gently for 35 minutes.
3. Peel and quarter the tomatoes and remove the seeds. Ten minutes before the end of the cooking time add the tomatoes, thyme and the remaining wine.
4. Keep 1 tablespoon of creme fraiche to one side and stir the rest into the sauce. Serve the chicken garnished with the remaining creme fraiche.
Rub a large frying pan well with the garlic, then heat the butter and oil.
2. Brown the chicken pieces and then transfer them to a large casserole. Sprinkle on the frying juices, add the hot stock and half the wine, cover the casserole and cook gently for 35 minutes.
3. Peel and quarter the tomatoes and remove the seeds. Ten minutes before the end of the cooking time add the tomatoes, thyme and the remaining wine.
4. Keep 1 tablespoon of creme fraiche to one side and stir the rest into the sauce. Serve the chicken garnished with the remaining creme fraiche.
serving amount
serves 4
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