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Rich pinot chicken with mushrooms
30 minutes
in the slow cooker low 6-7 hours, high 3-4 hours
5-6

Simmering the pinot noir until it is reduced by half ensures that this chicken dish has a warm, mellow, gutsy wine flavour. I like to serve it blanketed under a sweetish ginger crust pastry - the flavours work well together and the finished tart looks stunning. The pastry also works well with beef and pork dishes, cooked in red wine.
Ingredients
- 2 cups pinot noir
- 12 chicken thigh portions, bone-in
- 2 bacon steaks or 6 rashers of bacon, diced
- 6 large flat mushrooms, quartered
- ΒΌ cup tomato paste
- 1-2 tablespoons chopped fresh thyme, optional
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Put the pinot noir into a small saucepan and simmer over a moderate heat until reduced to 1 cup.
- Heat a good dash of oil in a large frying pan and brown the chicken pieces and bacon well.
- Into the pre-warmed slow cooker put the chicken, bacon and mushrooms. Mix the tomato paste and red wine together, pour into the slow cooker and cover with the lid.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Stir in the thyme if using and serve the chicken pieces with your favourite seasonal vegetables or accompaniments.
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