Chicken and Red Wine Casserole

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6 part boned chicken breasts

3 tablespoons flour

3 tablespoons olive oil

3 onions chopped

200 g smoked bacon lardons

3 garlic cloves peeled and chopped

300 g mushrooms

2 bay leaves

2 tablespoons recurrent sauce

3 strips of peeled orange zest

200 ml red wine

300 ml chicken stock


1. Pre heat oven to 180 degrees . Season chicken with salt and pepper.

2. Dust chicken in light coat of flour.

3. Heat oil in large casserole dish. And in batches brown the chicken and seal in a high heat.

4. Remove the chicken set aside.

5. Reduce the heat and an onion and lardons for 6 to 8 mins. Add garlic and sprinkle in flour.

6. Add mushrooms bay leaf and recurrent sauce. Add orange zest, red wine and stock.

7. Bring to a boil then 're add the chicken. Put in the oven covered and cook for 40 mins.

Bon Appetit!

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