Claret Chicken With Thyme and Bacon

Name: Claret Chicken With Thyme and Bacon
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 6 chicken breast fillets, skinless; 2 tablespoons brandy; 2 garlic cloves, crushed; 7 ounces streaky bacon, cut into strips; 1 onion, sliced; 9 ounces chestnut mushrooms, sliced; 1 tablespoon sunflower oil; 25 g butter; 3 tablespoons flour; 1 1/4 cups red wine (ideally claret); 1 1/4 cups chicken stock; 1 tablespoon tomato paste; 1 tablespoon soy sauce; 1 tablespoon red currant jelly; salt & freshly ground black pepper; 1 tablespoon thyme, chopped; 2 tablespoons parsley, chopped

Submitted by English_Rose

"A robust red wine marinade adds depth of flavour to this rich and tasty chicken dish, ideal for entertaining. Time does not include marinating."

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Ready In:: 1hr 25mins
Ingredients:: 17
Serves:: 6

ingredients

6 chicken breast fillets, skinless
2 tablespoons brandy
2 garlic cloves, crushed
7 ounces streaky bacon, cut into strips
1 onion, sliced
9 ounces chestnut mushrooms, sliced
1 tablespoon sunflower oil
25 g butter
3 tablespoons flour
1 ¹⁄₄ cups red wine (ideally claret)
1 ¹⁄₄ cups chicken stock
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon red currant jelly
salt & freshly ground black pepper
1 tablespoon thyme, chopped
2 tablespoons parsley, chopped

directions

Preheat the oven to 400°F
Put the chicken breasts into a sealable plastic bag and add in the brandy and crushed garlic.
Seal the top of the bag and massage the flavours into the chicken for a minute. Marinate in the refrigerator overnight.
Fry the bacon in a large, dry frying pan over high heat until crisp.
Remove with a slotted spoon, drain on kitchen paper and set to one side.
Add the onion to any bacon fat in the pan and fry for 2-3 minutes over high heat, stirring often.
Reduce the heat, cover the pan and cook the onion for about 20 minutes until soft.
Remove the lid, turn up the heat and add in the mushrooms. Fry for 2-3 minutes, adding in the sunflower oil and butter.
Reduce the heat, stir in the flour and slowly blend in the red wine and stock, stirring all the time.
Bring to the boil, then stir in the tomato paste, soy sauce, redcurrant jelly, salt and freshly ground pepper and thyme.
Boil the sauce for 3-4 minutes then set to one side until ready to cook the chicken breasts.
Arrange the marinated chicken in a single layer in an ovenproof dish. Pour the sauce over the chicken, cover with foil and cook in the preheated oven for 20-30 minutes until chicken is tender.
The timing depends on the size of the chicken breasts and temperature of the sauce.
Alongside the chicken, reheat the bacon in an uncovered roasting tray in the oven 10 minutes.
Sprinkle the bacon and parsley over the chicken to serve.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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