chicken with red wine and mushroomsrating:
From the NZ Healthy Food Guide Magazine
mushrooms 12 button mushrooms, cut in half
chicken thighs 8, bone in, skinless
salt and pepper to taste
olive oil 1 tablespoon
smoked chicken or bacon rashers 100g, chopped finely
garlic cloves 3, minced
fresh sage 1 tablespoon, minced
red wine ½ cup
plum tomatoes with juice 4 cups (2 cans)
Season the chicken thighs with salt and pepper. Place a large frying pan over a medium heat until hot. Add the olive oil. When the oil is almost smoking, add the chicken. Reduce the heat to medium and cook until browned, about 5 minutes, then turn and brown on the other side, about 5 minutes more.
Transfer the chicken to a plate. Return the pan to a low heat and add the chicken or bacon rashers. Cook, stirring, until the bacon crisps a little.
Add the garlic and sage and cook, stirring, for about 1 minute.
Add the wine and simmer briefly.
Add the tomatoes and mushrooms, leave the tomatoes whole (don’t break them up).
Bring to a gentle simmer.
Return the chicken to the pan. The chicken will poach in the tomato wine sauce. Cover and simmer gently, turning the pieces once in the sauce until tender, about 20 minutes. Add a little water if the sauce is too dry. Taste for seasoning.
Serve the chicken with the tomato and wine sauce and mushrooms and mashed potatoes.
Fabulous easy-to-cook recipe. I used 2 Chicken breasts (whole) and 1 can of plum tomatoes. Turkey rashers instead of Bacon. The whole 20 minutes overcooked the chicken, I suspect 10 mintes would be sufficient for breasts, next time I will reduce the sauce for 5 mins before adding breasts. Very nice, I served over Tagliatelle.