Chicken with wine & mushrooms

Chicken with wine & mushrooms

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
216
protein
35g
carbs
5g
fat
5g
saturates
1g
fibre
1g
sugar
2g
salt
0.99g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
josiejo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jorecipes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jpswalsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tittlebat2's picture

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.

badactress66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sandralasry's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

melanie85's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jillbrain's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

suzyjnz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

beckie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

phildelahaye's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

grymish's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips