Pan-fried chicken with red wine sauce is a delicious and elegant dish that combines tender chicken breasts with a rich and flavorful sauce. This recipe serves 6 and offers a delightful blend of textures and tastes. The chicken breasts are pan-fried until golden, then finished in the oven to ensure they are cooked through and juicy. Meanwhile, a delectable red wine sauce is prepared by sautéing bacon, mushrooms, and onions, then simmering them with brandy, red wine, chicken stock, and redcurrant jelly. The result is a luscious and syrupy sauce that perfectly complements the succulent chicken. Pan-fried chicken with red wine sauce is a versatile dish that can be served for a special occasion or as a comforting meal. Get ready to impress your guests or treat yourself to a gourmet experience with this exquisite recipe!
INGREDIENTS:
- 25g/1oz butter
- 1 tablespoon oil
- 6 chicken breasts, about 150g/5oz each
- 175g/6oz rindless streaky bacon, chopped
- 225g/8oz button mushrooms, wiped with damp kitchen paper
- 225g/8oz button onions
- 100ml/3 1/2fl oz brandy
- 350ml/12fl oz red wine
- 700ml/11 1/4pt chicken stock
- 4 tablespoons redcurrant jelly
- Salt and freshly ground black pepper
PREPARATION:
- Preheat the oven to 150°C/300°F/Gas mark 2.
- Melt the butter and oil in a pan. Add the chicken breasts and cook them in batches over high heat for 3 minutes on each side or until golden. Remove the chicken from the pan and transfer it to a baking dish. Place the dish in the preheated oven to finish cooking while you make the sauce.
- In the same frying pan, add the chopped bacon, mushrooms, and onions. Cook them for 4-5 minutes until golden. Remove the mixture from the pan and set it aside.
- Add the brandy, red wine, chicken stock, and redcurrant jelly to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer vigorously for 15-20 minutes until the sauce has thickened to a syrupy consistency.
- Return the cooked chicken breasts, bacon, mushrooms, and onions to the pan with the sauce. Bring everything to a boil, season with salt and freshly ground black pepper, and serve hot.
YIELD: This recipe serves 6.
SPECIAL INSTRUCTIONS:
- Be careful when handling the pan as the handle may be hot. Use oven mitts or a towel to protect your hands.
- Adjust the cooking time for the chicken breasts depending on their thickness to ensure they are fully cooked and tender.
- Season the dish with salt and pepper according to your taste preferences.
TIPS:
- For an extra touch of elegance, garnish the dish with fresh herbs such as chopped parsley or thyme.
- Serve the pan-fried chicken with red wine sauce alongside mashed potatoes or a side of steamed vegetables for a complete and satisfying meal.
In conclusion, pan-fried chicken with red wine sauce is a delicious and elegant dish that brings together tender chicken breasts and a rich, syrupy sauce. This recipe serves 6 and offers a delightful combination of flavors and textures.
To prepare the dish, start by pan-frying the chicken breasts until they turn golden brown. Then, transfer the chicken to the oven to finish cooking while you prepare the sauce.
In the same pan, sauté the chopped bacon, mushrooms, and onions until they become golden and fragrant. Set the mixture aside and deglaze the pan with brandy, red wine, chicken stock, and redcurrant jelly. Let the sauce simmer vigorously until it thickens to a syrupy consistency.
Return the cooked chicken breasts, bacon, mushrooms, and onions to the pan with the sauce. Bring everything to a boil, season with salt and freshly ground black pepper, and serve the dish hot.
Pan-fried chicken with red wine sauce is a versatile dish that can be served for a special occasion or as a comforting meal. The succulent chicken pairs perfectly with the rich and flavorful sauce, creating a harmonious combination of tastes. Customize the dish by garnishing it with fresh herbs or serving it alongside your favorite side dishes.
So, prepare this exquisite pan-fried chicken with red wine sauce and indulge in the flavors of this elegant and delicious dish.
