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Saucy Chicken Bake
Delightful aromas of garlic and wine will fill the kitchen when you prepare this casserole style chicken dinner
Ingredients
3 teaspoons cornflour
1/2 cup cold water
4 teaspoons vegetable oil
4 skinless, single chicken breast fillets (125 g each)
1 clove garlic, crushed
1/4 teaspoon black pepper
2/3 cup red wine or salt-reduced chicken stock
1/2 cup sliced mushrooms
1/4 cup sliced spring onions / shallots
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon paprika
Method
1
Preheat oven to 180°C
In a small bowl, blend cornflour and water until smooth
2
In a large non-stick frying pan, heat oil over a medium heat
Add chicken
Cook, turning once, until golden, about 6 minutes
Add garlic and pepper and cook for 1 minute
Place chicken mixture in a 30 x 23-cm baking dish
3
Add wine, mushrooms, spring onions, thyme and paprika to frying pan
Cook over a medium heat, stirring, until liquid is reduced by one third, about 3 minutes
4
Add cornflour mixture to pan
Bring to the boil, stirring continuously, then simmer for 2 minutes
Pour sauce over chicken in dish
Cover tightly with foil and bake until chicken is cooked through and no longer pink, about 15 minutes
Serve immediately
Variation
For a creamy, but still light version, substitute 1/2 cup white wine and 1/3 cup skim milk for the red wine
Cooks Tips
When thickening with cornflour, always dissolve it in a cold liquid, stirring with a spoon, before adding it to a hot mixture. Stir constantly as cornflour mixture is added to hot mixture
Wine is a great addition to foods that simmer for a long time, such as casseroles, stews or ragouts. Adding red wine adds hearty body to red meat and chicken dishes. Adding white wine during cooking gives foods a unique aromatic flavour. Sherry, champagne and various liqueurs are also valuable cooking ingredients
Per Serving
224/kJ 936 calories, 3 g carbohydrates, 0 g fibre, 29 g protein, 80 mg sodium, 8 g fat, 63 mg cholesterol
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