Friday, 24 July 2009

Classic Chicken in Red Wine Casserole with Buttered Tagliatelle


390g chopped onions
2 cloves garlic, crushed
100g smoked streaky bacon, cut into strips
400g diced chicken breast
1 heaped tsp paprika
1 (500g) can Red Wine Sauce
1 (300 g) can button mushrooms, drained
2 tbsp fresh parsley, roughly chopped
Salt and freshly ground black pepper
To Serve
400g tagliatelle, cooked as per the instructions
Knob butter


1. Heat the olive oil in a heavy based casserole
2. Fry the onion, garlic and bacon for 2-3 minutes, until the bacon is browned.
3. Add the chicken and paprika and continue cooking for 2-3 minutes on a medium heat.
4. Add the Red Wine Sauce, mushrooms, half the parsley and season. Cover and cook for 20 minutes.

To Serve

Stir the butter through the hot tagliatelle, serve with the chicken and sprinkle with the remaining parsley.

Delicious served with homemade garlic ciabatta.

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