Poulet au Vin Rouge

Chicken in Wine Sauce

Nothing beats a good home cooked meal and when you can do that in less time than it takes to drive somewhere for a take-out then it is even more rewarding. This dish is simple and quick to prepare yet has a wonderful taste.

I served this with spring onion and garlic mash and a variety of vegetables but it would be equally good with some wholegrain rice or even some crusty bread to mop up the juices. The French title for this pieces comes courtesy of Diane Schelbaum-McNay who very kindly helped me with the correct translation.

Serves 4

Nutritional Information Per serve 216 calories, protein 35g, carbohydrates 5g, fat 5g, sat fat 1g, fibre 1g, sugar 2g, salt 0.99g


  • 4 skinless chicken breasts
  • 1 tablespoon plain flour
  • 150mls chicken stock (use half a cube)
  • 1 tablespoon mild olive oil
  • 250g chestnut mushrooms halved
  • A few Thyme sprigs
  • 150mls red wine


  • Toss the chicken in the flour, and then tap off the excess.
  • Mix one teaspoon of the excess flour with a little stock and set aside.
  • Heat the oil in a frying pan, and then add the chicken, mushrooms and thyme.
  • Cook over a medium / high heat for about 5 minutes, turning the chicken breasts once until golden all over.
  • Lift the chicken out and set aside.
  • Pour the wine and remaining stock into the pan and boil for 5 minutes or until reduced by half.
  • Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan and simmer for 5 minutes or until cooked through and the sauce looks glossy.