Warming, aromatic and perfect for a chilly evening. Serve with rice and steamed french beans - simply perfect! I used the spicy chorizo which tickles the taste buds but it would work equally well with the mild version.
4boneless, skinless chicken breast, tossed in seasoned flour
1/2 bottle red wine
0.5chicken stock cube
of mushrooms halved or quartered depending on their size
ground black pepper
Red Wine Chicken & Chorizo Directions
1. Using a heavy based casserole dish, which has a lid, gently sauté the chorizo and onion together until the onion is soft and coloured beautifully from the chorizo. Remove from the casserole and drain on absorbent paper.
2. Add the chicken to the casserole and brown on each side making sure all the flour has been sautéd in the remaining chorizo oil. Add a tiny amount of olive oil if necessary. Return the chorizo and onion to the casserole.
3. Pour in the red wine to cover the chicken and crumble over the stock cube and add black pepper. Add the mushrooms and gently stir.
4. Bring to a simmer and cook for 20 minutes with the lid on. Remove the lid and cook a further 15 minutes at a fast simmer.
Serve immediatly or cool and chill for later. Freezes well.