Braised Chicken in Red Wine and Mushrooms

Braised Chicken in Red Wine and Mushrooms


Be the first to make this!

A simple dish to prepare using fried chicken, bacon, red wine, brandy, thyme and mushrooms, this recipe creates a rich and elegant casserole.


Serves: 4 

  • 1 whole chicken (1 to 1 1/2 kg), cut into pieces
  • 60g butter
  • 120g bacon
  • 1 large onion, diced
  • 1 carrot, diced
  • 2 garlic cloves, diced
  • 2 tablespoons flour
  • 1 shot (45ml) brandy or cognac
  • 750ml dry red wine
  • 1 cup (250ml) water
  • 1 tablespoon tomato paste
  • 1 pinch salt and freshly ground black pepper, to taste
  • 1 tablespoon dried thyme
  • 4 tablespoons fresh parsley, diced
  • 1 bay leaf
  • 200g mushrooms

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. In a large heavy based saucepan melt 3/4 of the butter then add the bacon. Add the chicken and fry over high heat until brown.
  2. Add the onion, carrot and garlic and sprinkle with the flour. Add brandy.
  3. In a bowl mix the red wine, water and tomato paste then mix into the saucepan.
  4. Add salt, pepper, thyme, parsley and bay leaf. Reduce heat and simmer covered for 1 1/2 to 2 hours until the chicken falls off the bone.
  5. Clean mushrooms and cut into thin slices. Heat the rest of the butter in a frying pan and cook the mushrooms until soft boiling away all the liquid.
  6. Add the mushroom to the saucepan. Mix well and serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate