Chicken in red wine

Chicken in red wine

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About this recipe: This French, country-style casserole is redolent with the flavours of wine, orange zest and aromatic thyme.

Zoë Harpham

Serves: 4 

  • 1 tablespoon (15ml) olive oil
  • 15 g butter
  • 1 chicken, about 1.35 kg
  • 2 small onions, sliced
  • 2 carrots, peeled and diced
  • 1, 1/4 cup (300 ml) chicken stock
  • ½ cup (125ml) full-bodied red wine
  • 2 sprigs of fresh thyme
  • grated zest of 1 small orange
  • ¼ teaspoon ground nutmeg
  • salt and freshly ground black pepper
  • 1½ tablespoons crème fraîche or thickened cream
  • sprigs of fresh thyme to garnish

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  1. Heat the oil and butter in a large flameproof casserole dish over a moderate heat. Add the chicken and brown it all over for 5 minutes, then remove to a plate.
  2. Add the onions and carrots to the casserole dish and cook gently for 5 minutes until lightly coloured.
  3. Pour the stock and wine into the dish, then add the thyme, orange zest, nutmeg and salt and pepper. Bring to the boil, then reduce the heat and return the chicken to the dish. Cover and simmer gently for 1 hour, or until cooked through, basting the chicken with the juices from time to time. Lift out the chicken and carve into serving pieces. Cover and keep warm.
  4. Using tongs, remove the cooked thyme from the casserole. Stir the crème fraîche or cream into the cooking juices and simmer gently, uncovered, for several minutes to thicken slightly. Put the chicken pieces on top of the cooking juices and serve from the dish or arrange on a serving dish. Garnish with sprigs of fresh thyme.

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