Chicken in Tomato and Wine Sauce with Mushrooms
Ingredients
2 servings
- Chicken (700-800 g) 1
- Button mushrooms 200 g
- Onion 1
- Red bell pepper 1
- Sherry or dry wine 150 ml
- Tomato pulp 1 cup
- Olive oil 3 tbsp (1 tbsp for the chicken, 2 tbsp for the vegetables)
- Salt, black pepper to taste
- Chicken stock as needed
For the sachet
- Garlic 1-2 cloves
- Dried rosemary a pinch
- Dried lemongrass 1 tsp
- Bay leaf 1-2
For serving
- Parsley, green onion to taste
Step-by-step recipe
Preparing the ingredients
Chicken in tomato and wine sauce turns out very tasty when it is made from young chickens rather than an old hen. If that is not possible, take a set of thighs or wings, because with only fillets the dish turns out dry, and I am not a big fan of that. Take fresh button mushrooms, large enough to slice into big pieces. You also need a large, meaty red bell pepper. The dish uses dry wine, white or red, but it works best with sherry, which gives a special flavor and aroma.
Cut up the chicken: wash the carcass and clean off anything unneeded, such as feathers, innards and large pieces of fat. Cut the chicken into 6-8 pieces.
Prepare the vegetables and mushrooms. Peel the onion and red bell pepper and cut them into thin strips. Wash the mushrooms and cut them into thin slices. If the tomato pulp is peeled whole tomatoes, blend them or simply crush each tomato in your hand.
Chicken and sauce
Fry the chicken until lightly golden. Heat 1 tbsp of olive oil in a frying pan over medium heat and fry the chicken pieces on all sides. While frying you can press the pieces down with a plate or a board and set a small weight on top. Do not over-brown it, just until a light golden color appears. Then transfer the meat to a plate.
Fry the vegetables with the mushrooms. Pour all the remaining olive oil (2 tbsp) into the pan. When it is hot, fry the onion and pepper in it until soft, then add the mushrooms. Fry everything together until the mushrooms release their moisture and it has almost completely evaporated.
Season the sauce. Lightly salt the vegetables and mushrooms and add a little freshly ground black pepper. Prepare a sachet with the flavorings: put 1-2 crushed garlic cloves, a pinch of dried rosemary, 1 tsp of dried lemongrass and 1-2 bay leaves into a small bag. Tie the bag and put it in the pan. I do it this way so the herbs do not float around in the finished dish. Add the tomato pulp and pour in the sherry or dry wine.
Reduce the sauce: bring it to a boil and cook over medium heat for about 5 mins, without covering the pan with a lid. This lets the alcohol evaporate.
Braise the chicken in the sauce for about 30 mins. Put the fried chicken pieces in the sauce, cover with a lid and braise over low heat, turning occasionally, until the meat is fully cooked, when the juice at the bone runs clear if you pierce it. Do not add water. At most, you can add a little chicken stock. Adding stock lets you adjust the thickness of the sauce if you want.
Serving
When the chicken is fully cooked, do not forget to throw away the bag of spices. Put the chicken on plates, pour the sauce over it and sprinkle with herbs, parsley and green onion.
Serve while the dish is hot. For a side dish you can use mashed potatoes or rice, as you like. Plain fresh bread works too. Do not reheat the chicken. It is better eaten hot.
Besides the onion and bell pepper, you can use other juicy vegetables in the sauce, such as celery stalks or carrots. By the way, you can make quite a lot of sauce, since it is tasty on its own. If you like spicy sauces, you can add a dried chili pod to the sachet while cooking.
Calories and macros
930 kcal
Serving ≈ 510 g
- Protein55 g26% of kcal
- Fat61 g66% of kcal
- Carbs15 g7% of kcal
100 g183 kcalProtein 10.7 gFat 12 gCarbs 3 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.