Chicken and mushrooms are cooked together in a delicious red wine sauce in this recipe. Serve with roasted garlic potatoes, or, if you just want to mop up all of that lovely sauce, some warm ciabatta.
- 4 chicken breasts
- 250g chestnut mushrooms
- 150ml chicken stock
- 150ml red wine
- 1 tbsp. plain flour
- 1 tsp. thyme leaves
- 1 tbsp. oil
- Black pepper to taste
Halve the mushrooms. Trim the chicken, if needed.
Toss the chicken in the flour. Tap to remove excess. Gradually whisk 1 tsp. of the excess with a little of the stock until smooth.
Heat oil in a large frying pan and add the chicken, mushrooms and thyme leaves. Fry for 5 minutes, turning the chicken, until browned. Take the chicken from the pan and set to one side, then add the red wine and the rest of the stock and simmer until reduced by half.
Add the stock and flour, stir, then return the chicken to the pan. Simmer for 5-7 minutes or until the sauce thickens and the chicken is cooked through and tender. Season to taste with black pepper.