Chicken in Red Wine

This is similar to coq-au-vin and has a delicious fruity flavour from the red wine. Be aware that there is always a remnant of alcohol that remains in dishes cooked with any sort of alcohol.


For 1 Continued...
1 or 2 tbspn plain flour 200 ml red wine
1 chicken breast 1 bouquet garni
1 tbspn olive oil 1 clove garlic
2 tspn (approx) butter ½ tspn light brown sugar
100 gm small shallots (about 5) ¼ tspn salt
30 gm streaky bacon freshly ground black pepper to taste
5 button mushrooms 1 slice bread



  1. Heat the oil and butter in a flameproof casserole and cook the shallots and bacon, stirring regularly, for 4 min.
  2. Add the mushrooms and cook, stirring regularly, for 2 min.
  3. Add the floured chicken and cook, stirring regularly, for 3 min (high heat) until browned on both sides.
  4. Add the wine, bouquet garni, garlic, sugar, salt and pepper, bring to the boil, reduce the heat and simmer, uncovered, stirring regularly, for 15 min. At the latter stages cover or add a little water if necessary to prevent the sauce from drying.
  5. Stir in the butter/flour paste and mix until it dissolves.


  1. Serve with mashed potatoes and peas, or vegetables of choice and garnish with the croutons.


Small baby onions can be used instead of shallots if these are available.
If small button mushrooms are unavailable, cut larger ones into approx 1 inch pieces.
Croutons are frequently fried, but these are a healthier option.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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