Chicken and wine.
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 kg skinless chicken piece, chopped (breasts or thighs)
- 2 onions, sliced
- 1 clove crushed garlic
- 1 carrot, sliced
- 150 g mushrooms, quartered
- 1⁄2 cup wine (white or red)
- 2 cups stock (chicken or vegetable)
- 2 tablespoons tomato paste
- salt and pepper
- 2 tablespoons cornflour
- 1⁄4 cup water
- 2 tomatoes, chopped
- chopped parsley
Directions
- Heat the oil and cook the chicken until golden.
- Set aside.
- Add the onion and garlic to the pan and cook until tender.
- Stir in the carrots and mushrooms and cook for 2 minutes.
- Add the wine and bring to the boil.
- Cook until wine is reduced by half.
- Blend in the stock and tomato paste.
- Season to taste.
- Return the chicken to the pan.
- Bring to the boil then reduce the heat and simmer,covered for about 30 minutes.
- Blend the cornflour and water until its smooth and mix it through the casserole.
- Cook, stirring until it boils and thickens.
- Stir in the tomato and simmer 5 more minutes.
- Sprinkle the parsley through and serve.
- This is good with mashed potatoes, pasta or rice.
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