Big Chill’s Chicken in Red Wine Sauce

Ingredients

Chicken

  • 600g chicken breast, cubed
  • 3 cloves garlic, grated
  • 1 tsp chilli flakes
  • 1 tsp oregano
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil

Red Wine Sauce

  • 2 tbsp olive oil
  • 5 cloves garlic, grated
  • 2 cups red wine
  • 3 cups chicken stock
  • 1tbsp butter
  • 1 cup reserve pasta water (reserved from boiling the fettuccine)
  • 1/3 cup tomato puree
  • 6 basil leaves, finely chopped
  • 150g parmesan, grated
  • 1 onion, finely diced
  • 1/4 tsp thyme
  • 1.5 tbsp heavy cream
  • 15 button mushrooms tops
  • 250g fettuccine, boiled

Instructions

  • In a large bowl – add the chicken, garlic, chilli flakes, salt, pepper, olive oil and oregano to marinate the chicken. Marinate for 1 hour.
  • In the meantime, heat a deep pan on medium heat. Add 2 tbsp of olive oil. Add the onion and cook for 5-6 minutes. Add the garlic, cook for another 1-2 minutes. Add the tomato puree, stir for 2 minutes.
  • Add the red wine, stock, and pasta cooking water to the mix. Add the button mushrooms, basil leaves, and thyme. Add 1tbsp of butter. Let the sauce reduce to 1/4th of its consistency. Takes about 50 minutes or until you reach your desired consistency.
  • In the meantime, put a separate pan on medium heat. Add the marinated chicken and cook until white but not completely cooked through.
  • Once the sauce is at 1/4th of its consistency – add the heavy cream and parmesan cheese.
  • Add the chicken to the sauce and let it cook for another 3-5 minutes until done.
  • Serve over fettuccine, and thank us later.