
Red wine braised chicken with rice
Chicken thighs slowly braised in red wine with mushrooms — rich, glossy and warming.
- 50 min
- Serves 2
- Braise
- Medium
Why it suits you: At Minor Cold the cold slows circulation and blood-stasis types get cold hands and stiff shoulders. Red wine warms the vessels, and braised with chicken it moves blood gently.
Method
Prep 15 min · Cook 35 min- 1Cut the chicken into pieces and salt for 10 minutes; slice the mushrooms and chop the onion and carrot.
- 2Brown the chicken skin side down, then lift out.
- 3Fry the onion, garlic and tomato purée in the same pan, then add the mushrooms and carrot.
- 4Return the chicken, add the wine, bring to the boil and braise on low for 25 minutes. Serve with rice.
Cautions
- Some alcohol remains — take care in pregnancy and for children.
Chef's tips
- Render the chicken skin first for a richer sauce.
The TCM view
Chicken is sweet and warm; red wine is sweet, pungent and warm, moving blood; onion moves qi; mushrooms support the spleen.



