Chicken in Red Wine with Mushrooms

01Method

1. 1

   Coat the chicken pieces in the flour mixture, shaking off excess. Reserve the remaining flour mixed with a little stock for later use.

2. 2

   Heat the oil in a large pan and brown the chicken on both sides. Add the mushrooms and thyme, then cover and braise on medium heat for about five minutes, turning the chicken once halfway through cooking.

3. 3

   Remove the chicken and set aside. Pour the red wine and stock into the pan, scraping up any browned bits. Simmer for approximately five minutes until the liquid reduces by half. Stir in the flour mixture and simmer briefly until the sauce thickens.

4. 4

   Return the chicken to the pan along with any accumulated juices and continue cooking for about five minutes more until the sauce is thick and glossy. Serve alongside mashed potatoes or rice.