The Winter Warmer recipe series is a small collection of recipes that, for me, are reminiscent of wintry evening meals around the table! Recipes I’ve used for many years and it will be available for you to download or print out for FREE, here on 2 February 2014.
I’m celebrating The Restaurant @ The Mill – a novel where the lives of a group of people are linked by the fact that they are all diners at this restaurant. I can imagine chef, Ben, plating up some of these favourites to present to his diners …
Today It’s Red Wine Chicken in a pot and three special red wines I’m happy to recommend – each with a very different and distinctive array of flavours. Enjoy!
Red Wine Chicken in a Pot
Serves: 4 people (and some will want seconds)
4 large or 6 small chicken breasts
1½ oz (or 3½ level tablespoons) of cornflour
Chicken stock cube (or small stock pot)
2 bay leaves
Freshly ground salt and pepper
Dried mint and thyme (or mixed herbs) about 2 level teaspoons
1 level tablespoon of sugar
8 small onions
8 rashers of lean bacon
A little olive oil
½lb button mushrooms
¼ pint red wine
¾ pint water
Method:
Wash and dry the chicken breasts; season the cornflour with salt and pepper and coat the chicken. Add any cornflour remaining to the water and set aside. Heat a little olive oil in a pan and brown the chicken until the cornflour crust is golden. Place the chicken in an ovenproof dish.
Peel the onions and clean the mushrooms, leaving them whole. Slice the bacon into one inch strips. Saute the onions, mushrooms and bacon in the pan, then add to the chicken. Use the same pan, adding the water (with cornflour), wine, stock, sugar and herbs; bring to the boil stirring continuously.
Pour the sauce over the chicken, onions, mushrooms and bacon; add the bay leaves and cover with a double layer of silver foil. Cook in the centre of the over at 190ºC for an hour and a half.
Serve: with roasted root vegetables. Chop into small pieces, scatter on a baking tray, season with salt and pepper, then drizzle with olive oil. Roast for about an hour.
Note: perfect for a dinner party when you need something you can turn down low and leave in the oven if there is a delay in serving
To accompany this warming and tasty dish I have three red wines to recommend – each bringing a very different, and distinctive flavour to make this a main course to remember!
Marlborough Pinot Noir 2011 – this New Zealand wine is typically silky smooth and full of raspberry fruit flavours. Perfect to accompany any chicken dish.
Chemin des Papes 2011 – a wonderfully robust French wine from the Cotes du Rhone. Deep ruby in colour and benefiting from an intense, preserved fruit aroma with spicy notes. For lovers of a rich and hearty red!
Campo Viejo Rioja Garnacha 2012 – this bright and lively wine has vibrant red fruits flavours – strawberry, raspberry and cherries, with nuances of flowers and sweet spices. Soft and silky, with a fresh intensity – it goes well with chicken, vegetarian dishes, pastas and appetizers.
Thank you for joining me in my kitchen – please pop back on 2 February 2014 to download the Winter Warmer collection! In the meantime, find out more about the novel that inspired me to pull together my favourite home recipes …