Chicken and wine casserole: A tender poultry dish for the family

When the weekend arrives, it becomes time to cook those slow cooked dishes that are packed with flavour and complexity. Chicken doesn’t really need to go too long to be tender but this recipe will show you how it’s done just right. Our French-style chicken and wine casserole is very tender and quick to put together before letting it slowly braise in the oven. It’s a delicious family dinner meal for the weekend.

Chicken and wine casserole tips

Get yourself some high-quality chicken pieces and if you’re buying it whole, most of the prep time will be jointing it. You’ll be layering the ingredients as you would with any great stew recipe and popping it into the oven while you enjoy your afternoon. This recipe is also great for warming up the next day. Feel free to add some vegetables and potatoes closer to the end of cooking you you want something more.

Sometimes you have the time to cook something special. Our chicken and wine casserole is a tasty bit of classic French cuisine for the weekend.

Chicken and wine casserole recipe

3 from 2 votes

Recipe by Gary Dunn Course: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Roasting Time

4

hours

Ingredients

• 2 kg 2 chicken pieces

• 50 g 50 butter

• 1 tbsp 1 olive oil

• 120 g 120 streaky bacon, cubed

• 225 g 225 pickling onions, peeled

• 2 sticks 2 celery, finely chopped

• 150 g 150 button mushrooms

• 1 clove 1 garlic, crushed

• 30 g 30 flour

• cheap burgundy

• 350 ml 350 water

• 1 1 bay leaf

• fresh thyme

• salt and pepper

• chicken giblets, washed

Method

• If you have a whole chicken, cut chicken into 6 joints, remove skin.
• Melt butter in pan with oil, fry bacon cubes until golden. Remove and drain. fry chicken joints on both sides, then put them, with bacon, in an ovenproof casserole.
• Fry onion and celery until soft and add to casserole. Melt remaining butter in a pan and cook mushrooms for about 2 minutes. Remove mushrooms from pan and put aside.
• Blend garlic and flour with fat remaining in the pan. Cook
  until brown, blend in wine, water, bay leaf, thyme, salt and pepper. Bring to boil, simmer until thick. Pour over chicken, add giblets.
• Cover the casserole and cook in a 160°C oven for 3 to  4 hours, depending on size of chicken.
• When chicken is almost tender remove giblets and bay leaf. Stir in mushrooms and cook for a further 10 minutes.
• Skim off any excess fat and add more seasoning if necessary.

Notes

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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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