About this recipe:An easy dish that takes about 35 minutes to prepare but tastes amazing. Can be cooked well in advance of serving. Great for a dinner party or simply a basic evening meal. Can be served with rice or pasta - or even better roast potatoes and veg. Makes enough for four people - but can be split and half frozen.
1 tablespoon mixed herbs (I use Herbes de Provence)
3 tablespoons plain flour
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Method Prep:35min › Cook:3hr › Ready in:3hr35min
Preheat the oven to 160 C / Gas 2/3.
Warm a little oil over a medium heat in a lidded ovenproof casserole dish then add the chicken and brown on all sides. Remove chicken and brown the onions.
Return the chicken to the casserole dish and on a low heat add the chopped mushrooms, leeks, carrots and the tomatoes. Pour in a little of the wine. Add about a teaspoon of salt, the paprika and the mixed herbs.
Add more wine so that the ingredients are fully covered, then bring to the boil and simmer for 5 minutes.
In a jug measure the flour and add enough red wine to make a paste - whisk to ensure no lumps. Pour the flour mix into the casserole. Cover.
Bake in the preheated oven for 3 hours, checking after two hours that the mix is not dry; if necessary add more wine. The chicken should be tender and the sauce thickened. Remove from the oven and serve with any accompaniment.