Chicken Braised in Red Wine
A chicken casserole patiently braised in red wine with red pesto and red grapes
Ingredients
- Serves 4-6
- For the red pesto
- 200 g sundried tomatoes
- 25 g almonds blanched and peeled
- 1 fat clove of garlic
- A handful of fresh basil leaves use rocket if you don't have basil
- 30 g Parmesan grated
- 1/2 tsp red chilli flakes
- 125 ml extra-virgin olive oil
- For the casserole
- 6 chicken thighs with skin removed
- 1 large red onion sliced
- 1 clove garlic sliced
- 300 ml good red wine not too dry
- 3 tbsps red pesto
- 1/2 cup water
- 125 g red seedless grapes halved
- 4 tbsps olive oil
- Freshly ground black pepper
- salt
Instructions
- To make the pesto, blitz all the ingredients with a steady stream of extra-virgin olive oil to make a smooth and creamy pesto. Store in a clean glass jar in the fridge for upto a week.
- Heat 2 tablespoons of olive oil in a deep casserole dish or Dutch oven. Put in the chicken thighs and sear to brown on both sides for about 3-4 minutes. Set aside.
- Heat the remaining olive oil on medium heat and sauté the onions. When the onions are translucent, add the garlic and cook for a further 30 seconds followed by the pesto.
- Cook for 3 minutes, then pour in the red wine and the water. Bring up to a boil and put in the chicken. Season with salt, reduce to a simmer, cover and cook for 20-25 minutes on slow till the chicken is cooked through and the sauce is reduced.
- Toss in the red grapes, add the pepper, cook for a minute and serve. Alternatively, cool, replace the lid and refrigerate till needed.