Oven-Baked Chicken with Honey Mushrooms and Red Wine
Chicken Simple Recipes Meat Dishes Mushrooms
Weekend lunch: chicken in a delicious honey mushroom and red wine sauce.
Ingredients
500g chicken (wings without tips, thighs)
1 bag frozen honey mushrooms (450g)
2 onions
1 small carrot
4 garlic cloves
1 tablespoon tomato paste
1/2 can of tomatoes (from a 400g can)
1/4 bunch parsley
2 sprigs thyme (fresh or dried)
1 teaspoon porcini powder (optional)
100ml dry red wine
2 tablespoons oil
salt, pepper
Servings: 3
How to prepare oven-baked chicken with honey mushrooms and red wine
- Brown the chicken on both sides in hot oil in a wide pan. Season with salt and pepper. Remove the chicken to a plate. If the chicken released a lot of fat, drain it, leaving about 2 tablespoons.
- Add the finely chopped onion and grated carrot and sauté until the onion is soft. Add the garlic and sauté for another minute. Add the tomato paste and sauté for 3 more minutes.
- Add the frozen honey mushrooms and leave on heat until thawed, stirring until they release their juice.
- Add the wine, blended tomatoes, porcini powder, chopped parsley and thyme leaves. Bring everything to a boil and let it cook for 5 minutes. You should have a consistent but still slightly liquid sauce, as it will reduce a bit in the oven. If it seems too thick, in case the mushrooms didn't release much liquid, add 150ml water.
- Season the mushroom sauce with salt and pepper to taste.
- Place the chicken in an oven-safe dish. Pour the mushroom sauce over it and shake to settle everything. Cover the dish with aluminum foil, sealing as well as possible so the sauce doesn't evaporate.
- Put the dish in the oven at 180°C for 45 minutes (if using wings) or 1 hour (if using thighs).
Onion and carrot sautéed with tomato paste
Mushrooms have thawed
Adding wine and crushed tomatoes
Chicken with mushroom sauce in the pan
