Winey chicken recipe

Winey chicken

This is a healthier version of the classic coq au vin, but with crunchy croûtons so it still feels like a treat. Chicken thighs have more flavour than chicken breast but are a couple of grams higher in fat. Whichever you choose, go organic to max the nutrient potential.

Even though the flat-leaf parsley is more of a garnish than an ingredient in this recipe it actually contains more vitamin c than many citrus fruits, so don’t skip it from the list.

Serves 4

Ingredients:

• ½ tablespoon olive oil

• 1 medium onion, peeled and very finely chopped

• a handful of button mushrooms, kept whole or halved

• 2 tsp tomato purée

• a small glass of white wine

• 250ml chicken stock made from liquid concentrate

• 4 chicken thighs (or breasts), skin removed, either left whole or sliced

• 1 tsp cornflour mixed with a little cold water

• 4 tbsp finely chopped fresh flatleaf parsley, to garnish

For the croûtons:

• 3 slices of brown bread

• olive oil spray

Method:

1. Heat the oil in a non-stick casserole and fry the onion really slowly until soft but not coloured. If the oil doesn’t seem to be enough, splash a little chicken stock in, too. Throw in the mushrooms and cook for a few minutes, stirring all the time. Add the tomato purée and, still stirring, fry for 30 seconds. Pour in the wine and bring up to the boil, then add the stock and the chicken. Simmer over a really low heat for about 25–35 minutes until cooked through. (If you are using breasts, they will take less time, approx 15–20 minutes, and even less if sliced.)
2. While the chicken is cooking, make the croûtons. Using a cookie cutter, cut the bread into little heart shapes or cut into cubes. Spray with oil and fry in a hot non-stick frying pan until golden brown; set aside.
3. When the chicken is cooked through, take it out of the sauce and set aside on a plate while you thicken the sauce. Whisk the cornflour mixture into the pan and simmer until the sauce thickens. To serve, put the chicken back into the sauce, sprinkle with the parsley and top with with your croûtons. Serve with baby new potatoes and peas.

Nutritional information per serving: 211 calories; 5g fat; 1g saturated fat

Love chicken? Now try: Marinated chicken, chilli chard and tomatoes with thyme and preserved lemons