Chicken with wine & mushrooms

Chicken with wine & mushrooms

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Low-fat

Method

  1. Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  2. Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Try

Remove the skin for a lower fat meal

If you take the skin off chicken before cooking, it dramatically cuts the saturated fat content. Removing the skin also shaves 10 minutes off the cooking time.

Try it with steak

Quick beef Bourguigonne. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 mins. Add the wine and beef stock; reduce and thicken with the flour mix. Thickly slice steak; add any juices to the pan. Stir the steak through the sauce.

Per serving

216 kcalories, protein 35g, carbohydrate 5g, fat 5 g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.99 g

Recipe from Good Food magazine, February 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo honeybee

    01 November 2007

    honeybee rated and commented on this recipe

    5 stars

    This was great for a quick but special meal. Made with ordinary button mushrooms as chestnut mushrooms not available.

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  • Binder photo Grym

    01 November 2007

    Grym rated and commented on this recipe

    4 stars

    I'd have to say that I'd recommend using button mushrooms - it was nice but the wine was overpowered by the taste of the chesnut mushrooms.

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  • Binder photo phildelahaye

    10 November 2007

    phildelahaye rated and commented on this recipe

    2 stars

    I didn't like the textures - Personally I think this sort of recipe is nicer with long slow cooking in a casserole, it was all a bit chewy cooked using this method.

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  • Binder photo Beckie

    11 November 2007

    Beckie rated and commented on this recipe

    4 stars

    Really quick and easy - would make again. Agree that button mushrooms are better (and alot easier to get hold of at the supermarket).

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  • Binder photo Suzanne

    14 November 2007

    Suzanne rated and commented on this recipe

    4 stars

    This recipe was enjoyed by all the family. I used a mix of mushrooms, button and flat which gave a good look. Absolutely make again.

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  • Binder photo foodie

    15 November 2007

    foodie rated and commented on this recipe

    4 stars

    I used skinless chicken for a lot less fat and quicker cooking, really good

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  • Binder photo Melanie

    18 November 2007

    Melanie rated and commented on this recipe

    5 stars

    I make this recipe quite often, using closed cup mushrooms instead. Really tasty, low fat and quick to make. Would definately recommend.

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  • Binder photo Mistiqued

    09 December 2007

    Mistiqued rated this recipe

    4 stars

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  • Binder photo SANDRALAS

    31 December 2007

    SANDRALAS rated and commented on this recipe

    2 stars

    I used chicken legs, white button mushrroms and dried thym. The recipe turned out gooey as the flour detached from the chiken while I was coking it. The chicken took a long time to cook and the taste wasn't that impressive. I make a similar recipe in the slow cooker called "simple coq au vin" which I make regularly and turns out a lot better. If anybody has any tip on how to make the flour hold to the chiken I'd appreciate that, although I doubt I'll make this recipe again.

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  • Binder photo Tori Lou

    05 January 2008

    Tori Lou rated this recipe

    5 stars

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  • Binder photo Mama Bee

    21 February 2008

    Mama Bee rated and commented on this recipe

    5 stars

    This was gorgeous! It was easy to make and full of flavour. I used Chestnut mushrooms which I've never had a problem getting, and I thought they were ideal as they really absorbed the flavour of the wine and stock. My chicken was really moist too. Big hit with my family, suitable for both family and friends. This will definitely be made again and again in my house.

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  • Binder photo Scrumptious

    10 March 2008

    Scrumptious commented on this recipe

    Derlicious..BUT.. Can you please ensure that recipes can accommodated on ONE sheet of A4 paper; necessary for use in the kitchen. At present a second sheet is used with only about 4/5 lines of print on it. Very wasteful.

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  • Binder photo likethisfood

    15 March 2008

    likethisfood rated and commented on this recipe

    5 stars

    easy and surprisingly delicious. great winter comfort food, lovely deep flavours. quite rich but very tasty. the flour detatched from the chicken so it didnt go crispy, but would definitely make it again.

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  • Binder photo Katja

    20 March 2008

    Katja rated this recipe

    4 stars

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  • Binder photo Jo & Paddy

    21 March 2008

    Jo & Paddy rated and commented on this recipe

    4 stars

    Fantastic flavour. Served with simple mash for easy mid-week meal.

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  • Binder photo Jo

    01 April 2008

    Jo rated and commented on this recipe

    5 stars

    This is lovely. I have made it a few times. great .

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  • Binder photo jules

    17 April 2008

    jules rated and commented on this recipe

    5 stars

    Quick and delicious. However, I thought the sauce rather mean and would double ingredients next time. I also added a dash of balsamic vinegar and red wine vinegar. The chicken also took longer to cook than stated.

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  • Binder photo jo-a

    29 May 2008

    jo-a rated and commented on this recipe

    5 stars

    This is a great recipe. I made it as per the recipe, but then put it into the over for about 3/4 hour, which gave it all a lovely flavour.

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  • Binder photo Bubina

    13 August 2008

    Bubina rated and commented on this recipe

    5 stars

    Both me and my fussy fiancé loved this! I'll definitely make it again, though next time I'll double up the chicken stock and wine volumes, to have more liquid.

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  • Binder photo Tonia

    25 November 2008

    Tonia rated and commented on this recipe

    4 stars

    So easy to make although the chicken needed a bit longer to cook than what was suggested. Didnt have any thyme so I used dried oregano. Sauce was delicious. Also the dish looks fabulous and people think you have been slaving over a hot stove for hours!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Low-fat

Warm-you-up supper

Ingredients

  • 4 skinless chicken breasts
  • 1 tbsp plain flour , seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g pack chestnut mushrooms , halved
  • few thyme sprigs, leaves only
  • 150ml red wine
  • 1 tbsp mild olive oil , vegetable oil
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Per serving

216 kcalories, protein 35g, carbohydrate 5g, fat 5 g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.99 g

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