Welcome to my one pot smoked chicken and rosemary recipe.
Red wine is one of those drinks you either love or hate. A bit like marmite in that sense. I must admit to being one of the haters. Love white wine but can’t stand drinking red wine.
I would have it occasionally as part of sangria on holiday in Spain, but that would be as far as my relationship with red wine would go.
That was until I went on holiday to Disney World in the summer of 2012 and discovered how nice it was as the base for a sauce in home cooking. Since then I have started cooking on a regular basis with red wine and I am a total red wine sauce junkie.
This is another of my favourite red wine dishes and involves lots of lovely chicken breast and some red wine and rosemary. It is also a one pot dish therefore perfect for reducing the clearing up afterwards!
- 1 Onion, Thinly Diced
- 1 Clove Of Garlic
- 1Tsp Dried Rosemary
- 1Tsp Smoked Paprika
- Salt & Pepper
- 1Tbsp Mixed Herbs
- 4 Rashers Smoked Bacon
- 2 Chicken Breasts
- 6 Mushrooms, thinly sliced
- 1Tbsp Tomato Puree
- 150ml Red Wine
- 200ml Chicken Stock
- Spray a non-stick frying pan well with one calorie cooking spray.
- Peel and grate the garlic and slice the bacon (make sure you remove all the fat from the bacon) and dice the mushrooms.
- Slice the chicken into medium strips
- Fry the onion, garlic, bacon, chicken and mushrooms over a high heat, until a nice golden colour.
- Add the tomato puree and cook for a further minute.
- Add the rosemary and paprika, along with the other seasoning.
- Pour in the red wine and let it evaporate off, whilst stirring.
- Add the chicken stock, bring to the boil, then let it simmer for about 15 minutes, stirring occasionally and allowing some of the liquid to evaporate off until a rich sauce is formed.
- Serve it with some rice or jacket potatoes.