Chicken with Mushroom and Red Wine Sauce
Casserole
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This chicken dish, simmered in a rich red wine and mushroom sauce, is a comforting and flavorful meal perfect for a cozy evening. I've been making this recipe for years, and it's always a hit with my family. The chicken legs become incredibly tender, and the sauce is simply divine. It's a hearty and satisfying dish that's easy to prepare, especially with the help of the Thermomix®. Serve it with mashed potatoes or crusty bread to soak up all that delicious sauce. This is a great dish for a weekend dinner or a special occasion.
Ingredients (10 ingredients)
-
1 tsp olive oil
-
25 g butter
-
4 piece chicken legs
-
1 piece onion
-
2 clove garlic cloves
-
200 g small button or chestnut mushrooms
-
225 ml red wine
-
2 tbsp tomato purée
-
2 piece thyme sprigs
-
500 ml chicken stock
Preparation (10 steps)
Prepare Chicken Legs
Season 4 chicken legs with salt and pepper. Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole dish on the stovetop. Fry the chicken legs for about 5 mins on each side until golden brown. Remove and set aside.
Chop Onion
Place 1 onion into the Thermomix bowl and chop for 3 Sec./Stufe 5.
Sauté Onion
Add the remaining butter to the Thermomix bowl and sauté the chopped onion for 3 Min./120°C/Stufe 1.
Crush Garlic
Add 2 garlic cloves to the Thermomix bowl and crush for 3 Sec./Stufe 7.
Cook Mushrooms
Add 200g small button or chestnut mushrooms to the Thermomix bowl and cook for 2 Min./120°C/Stufe 1.
Add Red Wine and Tomato Purée
Add 225ml red wine and 2 tbsp tomato purée to the Thermomix bowl. Cook for 5 Min./100°C/Stufe 1 without measuring cup, allowing the liquid to bubble and reduce.
Add Thyme and Chicken Stock
Stir in 2 thyme sprigs and pour over 500ml chicken stock into the Thermomix bowl.
Simmer Chicken
Slip the chicken legs back into the casserole dish, then cover and simmer on a low heat on the stovetop for about 1 hr until the chicken is very tender.
Reduce Sauce
Remove the chicken legs from the casserole dish and keep warm. Rapidly boil down the sauce in the casserole dish on the stovetop for 10 mins or so until it is syrupy and the flavour has concentrated.
Serve
Put the chicken legs back into the sauce and serve immediately.
Finished cooking? Great! 🎉
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Created by
Emma Allen
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Allergens
- Sulfur dioxide and sulfites
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