Individual Chicken and Wine Pots

image :  Individual Chicken and Wine Pots


  • 2 teaspoons olive oil
  • 4 slices back bacon, diced
  • 1 lb (500g) skinless, boneless chicken thighs, chopped
  • 4 garlic cloves, minced
  • 2 shallots, sliced
  • 6 oz (155g) cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 1 cup chicken broth
  • 1 to 2 tablespoons chopped fresh oregano
  • salt and freshly ground black pepper
  • 14 oz (398ml) can navy beans, rinsed and drained
  • 1 cup fresh breadcrumbs
  • 1/2 cup grated white cheddar cheese


Heat oil in large frying pan over medium-high heat. Add bacon and chicken. Cook for about 10 minutes or until chicken is browned. Add garlic, shallots and mushrooms and cook for about 5 minutes until mushrooms are softened. Stir in flour and cook for 1 minute.

Add wine and stir until thickened; stir in broth. Bring to a boil. Cook, uncovered, stirring occasionally, for 10 to 15 minutes or until chicken is tender and sauce is thickened. Stir in beans.

Preheat broiler to high. Spoon mixture into 4 individual greased ovenproof ramekins. Combine breadcrumbs and cheese in small bowl. Sprinkle each ramekin with crumb mixture. Place under preheated broiler for about 2 minutes or until golden.

Serves 4.