Member recipe

Shallotted chicken, in red wine

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Prep: 30 minutes Cook: 1 hour

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Serves 4

This delightful dish has a tomato sauce which is injected with red wine. The sauce I made for chicken but you could use pork. Perfect winter warmer.

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  • 8 Boneless chicken thighes
  • 2 cans of chopped tomatos
  • 1/4 bottle red wine
  • 2 chicken stock cube
  • 8 shallots
  • 2 cloves of garlic
  • large splash of olive oil.


  1. First dice up the garlic and shallots very finely. Then add to a pan of very hot oil. Allow to go golden brown and then turn heat down.

  2. Add the meat of your choice to the pan and raise heat slightly to begin the cooking. Do not let it sear or burn, just cook calmly.

  3. Pour out the wine and allow to breathe. Open the tomatoes from their cans and put into a bowl. Pour the wine over the chicken and stir vigorously. Add the tomatoes and keep stirring.

  4. Add the stock cube. Cook on a medium heat on the hob for about 40 minutes. Check the sauce regularly to see it does not burn onto the pans bottom.

  5. Serve with nice long grain rice, fresh salad and baby corn or carrots.

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