Crockpot Chicken in Red Wine
Crockpot Chicken in Red Wine

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, crockpot chicken in red wine. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crockpot Chicken in Red Wine is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Crockpot Chicken in Red Wine is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook crockpot chicken in red wine using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Crockpot Chicken in Red Wine:
  1. Make ready 4 skinless chicken breasts
  2. Prepare 150 grams lean bacon cut into 1 inch pieces or lardons
  3. Take 15 ml vegetable oil
  4. Get 2 clove crushed garlic
  5. Make ready 300 ml red wine
  6. Make ready 30 grams tomato paste
  7. Take 500 ml chicken stock
  8. Prepare 1 bay leaf
  9. Make ready 1/2 tsp dried thyme
  10. Prepare 250 grams shallots or button onions, peeled
  11. Get 200 grams small button mushrooms or quartered if large
  12. Take 30 grams cornstarch
  13. Get chopped parsley or coriander
Steps to make Crockpot Chicken in Red Wine:
  1. Spray crockpot with oil.
  2. Heat oil in a frying pan, add bacon / lardons and fry until any fat runs, drain and add to crockpot
  3. Place chicken breasts in pan and seal on both sides without browning, drain and place in crockpot.
  4. Pour off most of oil, lightly fry shallots, add garlic to pan, add tomato paste, add wine and deglaze pan, add stock(made from cube is fine) add bayleaf and thyme pour into crockpot, season with salt and black pepper.
  5. Turn crockpot to low, add mushrooms, cook for 4 hours., check chicken is cooked through.
  6. Slake cornstarch with 30 ml cold water, pour into crockpot, stir and turn to high for 15 minutes, until thickened.
  7. Garnish with chopped parsley.
  8. Serve with pilaf or boiled rice or creamey mashed potatoes and vegetable of choice, fresh peas are good.
  9. I bought diced chicken breast by mistake, I reduced cooking time to 2 hours and it was perfect.
  10. You can add a dash or two of balsamic vinegar at step 6, for a richer taste.
  11. You can substitute white wine for red wine for an alternative taste, in this case omit balsamic vinegar but you can add a dollop or two of cream or creme fraiche just before serving.
  12. My daughter is allergic to mushrooms so there are no mushrooms in title picture, I cooked them separately and added to dish when served!

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