Chicken and wine casserole

This was a recipe I made up last night with what I had on hand. It was really delicious served with steamed vegetables and hot crusty bread to mop up the juices.


  • 8 drumsticks
  • 4 rashers of bacon, sliced
  • 250g mushrooms, cleaned
  • 4 cloves garlic
  • 1 onion, cut into eight
  • 6 -8 baby potatoes, cut in half
  • 1 tbs tomato paste
  • 2 cups red wine
  • 1 cup chicken stock
  • 1 tbs cornflour
  • 2 sprigs of rosemary
  • 5 sprigs of thyme
  • salt and pepper


  1. Preheat oven to 200C.
  2. Place potatoes, onion and mushrooms in the base of a large oven proof dish which has a lid. Add a bit of salt and pepper and the rosemary and thyme.
  3. Heat a little olive oil in a fry pan and cook chicken until brown. Add bacon and cook for a couple of minutes until browned slightly, then add garlic and cook for a further couple of minutes.
  4. Pour in one cup of wine and drink the other. Pour in the chicken stock, add tomato paste and cornflour and stir. Cook until it has reduced slightly.
  5. Place drumsticks on top of the potato mixture, then pour over sauce.
  6. Cover and place in an oven and cook for about 1.5 hours, or until potatoes are tender and chicken cooked through.

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