Frenchish chicken and red wine casserole
By: Silvana Franco
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Frenchish chicken and red wine casserole
- Prep time:
- 5 mins
- Cook time:
- 1 hrs 40 mins
- Serves:
- 4
Loosely based on coq au vin, Silvana Franco tops this dish with thinly sliced French bread
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Ingredients
- 400g tinned chopped tomatoes
- 300ml Red wine
- 600ml chicken stock
- 8 cloves Garlic
- 4 sprigs Rosemary
- 1 tsp lightlight muscovado sugar
- 4 Chicken thighs
- 4 chicken drumsticks
- 75 g black olives, unpitted
- 1 Oranges, grated rind and juice
- 1 pinch fine sea salt and freshly ground black pepper
Method
1. Place the tomatoes, wine, stock, garlic, rosemary and sugar in a flameproof casserole dish and bring to the boil.2. Meanwhile, pull the skin off the chicken. Add the chicken pieces to the pan. Partially cover and simmer for 1 hour and 20 minutes.
3. Preheat the oven to 200C/gas 6. Add the olives and orange rind and juice to the casserole dish, along with some salt and pepper. Arrange the bread on top of the casserole, then place the dish on a baking sheet.
4. Pop into the oven for 20 minutes until the bread is toasted and golden. The juices will bubble up and dribble down the side and over the bread in places, but don't worry, this is a rustic dish. Serve warm.
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Latest Comment
This to me is has a bit too much orange, i would use only half an orange.
It is dark cane sugar - very dark, moist, finely ground sugar mixed with molasses giving a distinctive rich, almost bitter flavour. My supermarket has it with the other sugars.
what is muscovado sugar and where do you get it.?