Prep 10 mins
Cook 1hr 10 mins
There is nothing better than a rich red wine sauce in the Winter. Packed with portabella mushrooms this dish really is a meal in itself. I like to serve mine alongside a big bowl of tender stem broccoli and a hunk of crusty bread. For a crowd you could easily double the recipe. If this is a meal for two then why not reduce the amount of chicken, and with any leftover sauce you can freeze and use for another meal.
PORTABELLA MUSHROOMS – A 100g serving of portabellas will provide you with the following of your recommended daily intake; 15% B5, 29% B2, 38% B3, 6% B9, 6% B1.
B Vitamins are required to maintain a healthy metabolism and nervous system. They are also great for your skin, hair, eyes, and liver. Minerals found in portabellas’ include; potassium, phosphorous, selenium, and copper. Copper is an important mineral for our immune system. (SOURCE: http://www.livestrong.com/article/421447-portabella-mushroom-benefits/ )
2 tbsp carotino oil (or a healthy cooking oil of your choice, I always use carotino oil in rich reddish dishes for added colour and it’s vitamin properties)
400g can Italian plum tomatoes
300g mini portabella mushrooms, peeled and quartered
300ml red wine
150ml chicken stock
4 chicken pieces (I used thighs and drumsticks)
2 onions, chopped finely
2 garlic, chopped finely
2 carrots, grated
1 tbsp sundried tomato paste
1 tbsp porcini paste (you could use a few porcini mushrooms in place of the paste if you don’t have it )
Handful of basil and parsley, chopped finely
Heat your oven to 200c / 180c (fan) / Gas mark 6
- Heat the oil in a casserole dish that can both be used on the hob and in the oven. Brown the chicken on all sides for around ten minutes.
- Remove the chicken and put on a plate for later.
- Fry the onion lightly in the same pan for 10 minutes, and then remove.
- Fry the mushroom on a high heat for 5 minutes.
- Add the garlic and cook for 1 minute further.
- Add the wine and de-glaze the pan, scraping the bottom with a wooden spoon to lift any sticky parts. Let the wine bubble out for 5 minutes.
- Now add the onions back to the pan along with the carrots, tomatoes, both pastes, fresh herbs, chicken stock, season to your taste and bring the sauce to a boil.
- Nestle your chicken pieces on top of the sauce and place in the oven for 45 mins.