Red Wine Chicken Casserole

Episode 73 - Red Wine Chicken Casserole


  • 1 kg chicken thighs, trim off fat and lightly dust in flour
  • 600 grams of whole peeled French Shallots
  • 12 cloves of garlic
  • 1 bottle of good red wine (Shiraz or merlot or cabernet - take your pick!!)
  • Mixed root vegetables, all peeled and chopped in half (or quarters if the are larger than normal); such as 2 carrots, 2 parsnips, 4 potatoes, 4 medium beetroots
  • 2-4 cups of good chicken stock (homemade if you can)
  • 2 large handfuls of fresh thyme (remove hard stems)
  • A handful of fresh parsley (if available)
  • 2 bay leaves
  • 12 sage leaves
  • Salt and pepper to taste


  1. Slowly sauté French onions in oil for at least 30 minutes.
  2. Open your windows and turn on your air extractor or face the risk of tears!
  3. When golden and caramelised, add chopped garlic, sauté for a few more minutes and then remove and set aside out of the pot.
  4. Add more oil, ensure pot is medium to high heat and brown the chicken thighs in batches.
  5. When all meat is browned, return onions and garlic to the pot. Add the root vegetables.
  6. Pour in the wine and top up with 2-4 cups of chicken stock. Judge the need for the stock according to your quantities of vegetables (and the size of your casserole pot).
  7. You need to ensure your vegetables are entirely submerged as the dish will thicken up and the liquid will reduce substantially.
  8. Don't worry if it looks too watery. Add all herbs and salt and pepper. Cook in a moderate oven on 180°C for about two hours.
  9. No need to mix whilst cooking. The top vegetables will caramelize as the dish cooks. Serve with soft polenta, rice, pasta or crusty bread.
  10. Soft polenta is a best complement to this dish. It is a truly melt-in-your-mouth meal.