Chicken in red wine is a classic French combination. Our version speeds the traditional slow cook time to a manageable 40 minutes… Served with a simple side salad to lighten the red wine sauce. Comfort food for any night! One pot classic.
Gluten Free. Just 560cal Per Serve. 40 minutes. Gluten Free.
350g free range chicken thigh
100g button mushrooms
1 brown onion
1 medium potato
1 tablespoon tomato paste
1 small chicken stock cube
1/2 cup non alcoholic red wine
1 bay leaf
70g mixed leaf salad
1 tablespoon red wine vinegar
2 sprigs parsley
Prepare chicken & vegetable
Peel and finely chop onion and carrot. Crush the garlic. Peel and cut potatoes into bite size pieces. Cut mushrooms into quarters. Cut the chicken into small bite sized pieces. Thinly slice the pancetta. Add the stock cube to 1 cup of hot tap water and stir until it dissolves.
Heat a large pan or pot (with a lid), add a drizzle of olive oil on a medium to high heat. Add the pancetta and cook until crisp. Remove and set to one side. Next brown the chicken until golden all over. Remove chicken pieces and set to one side. Keeping the juices in the pan. Next, sauté the onions, carrot, bay leaf and garlic. Season generously with salt and pepper. Cook for 2 minutes until soft. Add pancetta, chicken and coat with the veg. Then add the wine, stock, potatoes, tomato paste and bring to the boil. Then stir, reduce to a simmer and cover. Cook for 10-12 minutes stirring occasionally. Remove the lid and add the mushrooms and continue cooking on simmer for a further 5 minutes.
Roughly chop the tomato into wedges. Combine in a bowl with ¾ of the parsley roughly chopped, mixed leaves, red wine vinegar, a drizzle olive oil, salt and pepper. Toss to dress.
Place chicken stew on plate, sprinkle with remaining parsley and serve with crisp green salad.
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