- 4 boneless, skinless chicken breasts
- 1 cup red wine (I used Black Box Merlot)
- Salt (to taste)
- Black pepper (to taste)
- 2-3 Tbsp fresh herbs (Sage, Rosemary and Thyme)
- 3 Tbsp. olive oil.
- 1 cup chopped onions
- 1 clove of garlic
- 1 cup chicken stock (may substitute veggie or beef stock).
- 1-2 Tbsp. flour
- 1 cup red bell pepper
- 1 cup baby carrots
Soak the chicken in the red wine, salt, pepper, and herbs for 30-60 min. Heat a frying pan with the olive oil until hot. Take the chicken breasts out of the marinade and brown both sides before placing into a casserole dish. Sprinkle the chicken with a little flour. Save the marinade.
Brown the onion and clove of garlic in the hot pan, then add to the chicken in the casserole dish. Put the marinade in the hot pan and add the chicken stock and flour. Whisk the flour in to smooth out lumps and cook until the mixture begins to thicken. Add extra salt here if necessary, then pour over chicken. Add carrots and red bell peppers to the casserole dish.
Bake in the oven at 400F for 40 minutes (or until properly cooked – chicken should have an internal temperature of 180F).
Excellent with a side of rice and a glass of merlot. Serves 4.