• 4 chicken breasts, skin on
  • 250 ml red wine
  • ½ bunch thyme, tied with string
  • 2 cloves garlic, crushed
  • Knob of butter
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 250g chestnut mushrooms, sliced
  • 2 tsp redcurrant jelly
  • 200 ml chicken
  • 1 tsp thyme leaves, chopped
  • 2 tsp cornflour


  1. Season the chicken and place in a dish. Pour over the wine. Add the bunched thyme and garlic.  Leave to marinate for 30 minutes or as long as possible.
  2. Heat a frying pan . Add the oil and butter and fry the chicken skin side down until brown. Set aside.
  3. Heat a little oil in the pan.  Add the onion and fry until soft. Add the chestnut mushrooms and brown over the heat. Add the marinade and reduce over a high heat by half. Add the stock, redcurrant jelly and chicken. Season.  Cover with a lid and gently simmer for about 15 minutes until cooked through. Remove the bunched thyme and add the thyme leaves. Mix the cornflour with 1 tbsp of water , then add to the chicken and stir until thickened.
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