Claret Chicken With Thyme and Bacon Recipe

Name: Claret Chicken With Thyme and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast fillets, skinless; 2 tablespoons brandy; 2 garlic cloves, crushed; 7 ounces streaky bacon, cut into strips; 1 onion, sliced; 9 ounces chestnut mushrooms, sliced; 1 tablespoon sunflower oil; 25 g butter; 3 tablespoons flour; 1 ¼ cups red wine (ideally claret); 1 ¼ cups chicken stock; 1 tablespoon tomato paste; 1 tablespoon soy sauce; 1 tablespoon red currant jelly; salt & freshly ground black pepper; 1 tablespoon thyme, chopped; 2 tablespoons parsley, chopped

Servings: persons

6 chicken breast fillets, skinless
2 tablespoons brandy
2 garlic cloves, crushed
7 ounces streaky bacon, cut into strips
1 onion, sliced
9 ounces chestnut mushrooms, sliced
1 tablespoon sunflower oil
25 g butter
3 tablespoons flour
1 ¼ cups red wine (ideally claret)
1 ¼ cups chicken stock
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon red currant jelly
salt & freshly ground black pepper
1 tablespoon thyme, chopped
2 tablespoons parsley, chopped

1
Preheat the oven to 400F
2
Put the chicken breasts into a sealable plastic bag and add in the brandy and crushed garlic.
3
Seal the top of the bag and massage the flavours into the chicken for a minute.
4
Marinate in the refrigerator overnight.
5
Fry the bacon in a large, dry frying pan over high heat until crisp.
6
Remove with a slotted spoon, drain on kitchen paper and set to one side.
7
Add the onion to any bacon fat in the pan and fry for 2-3 minutes over high heat, stirring often.
8
Reduce the heat, cover the pan and cook the onion for about 20 minutes until soft.
9
Remove the lid, turn up the heat and add in the mushrooms.
10
Fry for 2-3 minutes, adding in the sunflower oil and butter.
11
Reduce the heat, stir in the flour and slowly blend in the red wine and stock, stirring all the time.
12
Bring to the boil, then stir in the tomato paste, soy sauce, redcurrant jelly, salt and freshly ground pepper and thyme.
13
Boil the sauce for 3-4 minutes then set to one side until ready to cook the chicken breasts.
14
Arrange the marinated chicken in a single layer in an ovenproof dish.
15
Pour the sauce over the chicken, cover with foil and cook in the preheated oven for 20-30 minutes until chicken is tender.
16
The timing depends on the size of the chicken breasts and temperature of the sauce.
17
Alongside the chicken, reheat the bacon in an uncovered roasting tray in the oven 10 minutes.
18
Sprinkle the bacon and parsley over the chicken to serve.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 chicken breast fillets, skinless, 2 tablespoons brandy, 2 garlic cloves, crushed, 7 ounces streaky bacon, cut into strips, and more.

Yes, Claret Chicken With Thyme and Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Claret Chicken With Thyme and Bacon

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