A fuss-free leave-it-on-the-hob casserole recipe made with chicken, red wine, mushrooms and thyme.
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Ingredients
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 1 tbsp tomato purée
- 3 garlic cloves, crushed
- 4 fresh thyme sprigs, plus extra leaves to garnish
- 200g button mushrooms
- 8 British free-range chicken thighs (bone-in), skin removed
- 400ml red wine
- 500ml fresh chicken stock
- 1 tbsp Worcestershire sauce
To serve
- Chopped fresh parsley, mashed potato and steamed peas
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Method
- Heat the sunflower oil in a large flameproof casserole. Add the onions and fry over a medium heat for 10 minutes (see tips). Add the tomato purée and cook for 30 seconds, stirring. Add the garlic, thyme, mushrooms and chicken and cook for 5-6 minutes (see tips).
- Pour in the wine, stock and Worcestershire sauce and simmer (uncovered) for 40 minutes or until the chicken is tender, stirring occasionally. Taste, then season with salt and black pepper.
- Garnish with thyme and parsley, then serve with mash and peas.
Nutrition
- 325kcals Calories
- 10.2g (1.9g saturated) Fat
- 35.8g Protein
- 5.9g (4.1g sugars) Carbs
- 1.9g Fibre
- 1.5g Salt
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