One Pan Red Wine Chicken

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One Pan Red Wine Chicken

Yield: 2

Author: Lydia Nuttall

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

This chicken recipe was inspired by a dish I had in France. It's easy to make, all in one pan, and is superb with crusty bread.

Ingredients

One Pan Red Wine Chicken

• 2 chicken Marylands, or 4 small thigh fillets
• 2 cloves of garlic - crushed
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 3/4 cup red wine - a light style such as Pinot
• 1/4 cup red wine vinegar
• 2 carrots, cut lengthways into 4 pieces each
• 1 red onion - cut into wedges.
• salt and pepper to taste

Instructions

1. Heat a small amount of oil in a heavy based pan - one that is large enough to take the chicken pieces in one layer.
2. Cook the chicken, skin side down for 5 minutes - this will develop a lovely golden colour to it.
3. Add the onion. Turn the chicken over for another 2 minutes and cook for about 2 minutes to just soften the onion.
4. Miz the wine, vinegar, oregano and paste together. Arrange the carrots around the pan, add the sauce, season lightly and cook for another 35 - 40 minutes, until the carrots are soft.
5. Serve with crusty bread to mop up the sauce!

Nutrition Facts

Calories

1781

Fat

115 g

Sat. Fat

33 g

Carbs

17 g

Fiber

3 g

Net carbs

13 g

Sugar

7 g

Protein

144 g

Sodium

744 mg

Cholesterol

571 mg

If you want to do this for a family meal, use a whole chicken with the backbone cut out and flattened. Increase the cook time by 20 minutes, and double the amount of vegetables and sauce.