Chicken in Red Wine
Perfect option to prepare for a meal prep.
Delicious Chicken in Red Wine
Leave the unbaked dish in the fridge overnight to tenderize and marinade in the reduced red wine.
1 bottle Red wine (Medium bodied)
2 Cups Water
2 Tbls Ina Paarman's Chicken Flavor Stock Powder
2 tsp Ina Paarman's Garlic & Herb Seasoning
4 Tbls Butter
250g Bacon, cubed
300g Baby onions
12 - 15 bone in skinless chicken thighs
Ina Paarman's Chicken Spice
2 Tbls Flour
250 g Portobello Mushrooms, thickly sliced
3 Tbls Ina Paarman's Sun-dried Tomato Pesto
Reserve 2 T of the wine to add at the end, pour the rest into a heavy based saucepan together with the water, Stock Powder, parsley and Garlic & Herb Seasoning. Boil uncovered over a high heat for about 15 – 20 minutes until reduced by half. This will remove the harsh wine taste and evaporate the alcohol.
Add 1 tablespoon of butter to a large heavy fry pan and saute the bacon until crispy. Remove and keep on one side. Pour out about half of the bacon fat for browning the chicken later.
Add the onions to the remaining fat in the pan and shake them over medium heat until nicely browned on the outside but not cooked through. Keep on one side.
Season the chicken lightly with Chicken Spice and dip and shake in the flour.
Lightly brown the chicken pieces until golden. Remove and keep on the side.
Saute the mushrooms in the same pan, with 2 Tbls of the butter. Add Tomato Pesto to the mushrooms.
Place the sautéed onions, mushrooms, chicken and bacon in a heavy casserole or saucepan. Pour the reduced wine stock over. Place in fridge to marinade for 20 minutes.
Remove the dish from the fridge. Adjust the oven rack to one slot below the middle and preheat the oven to 180°C. Bake for 40 – 45 minutes or simmer slowly on top of the stove.
Stir the remaining butter into the dish, add the reserved wine.
Serve with bread or noodles.