The rich sauce is so tasty you won’t want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Prep:5 mins
Serves 4
4 skinless chicken breasts1 tbsp plain flour, seasoned150ml chicken stock (use ½ a cube)250g pack chestnut mushroom, halved few thyme sprigs, leaves only150ml red wine1 tbsp mild olive oil or vegetable oil
STEP 1Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.STEP 2Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
