Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Classic red-wine chicken braise — France.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 8 chicken thighs, bone-in
- 100 g bacon lardons (diced bacon)
- 1 onion
- 200 g mushrooms
- 2 garlic cloves, crushed
- 300 ml red wine
- 200 ml chicken stock
- 1 tbsp tomato purée (tomato paste) and thyme
- 30 g butter
Method
- Melt the butter in a casserole and brown the chicken well on both sides. Remove.
- Fry the lardons until golden, then add the onion and mushrooms for 6 minutes.
- Stir in the garlic and tomato purée for 1 minute, then pour in the wine and stock, scraping the base.
- Return the chicken with the thyme. Partly cover and simmer gently for 35–40 minutes, until tender and cooked through.
- Lift out the chicken and bubble the sauce until rich and slightly thickened. Season carefully — the bacon is salty.
- Return the chicken and serve with cauliflower mash or buttered greens.
Swaps and tips
The wine reduces right down, leaving a deep flavour. Serve with cauliflower mash or buttered greens, not potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 6 g | 1 g | 28 g | 471 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
