Braised Chicken in Red Wine
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch soup greens
- 12 small shallot (s)
- 5 cloves garlic
- 4 sprigs thyme
- salt
- pepper
- 3 bay leaves
- 300 g mushrooms, small
- g 1,400 chicken breast, on the bone
- 4 tablespoon flour
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 500 ml red wine (Burgundy)
- 250 ml poultry broth
Print Recipe
Pin Recipe Instructions
- Clean and wash soup greens and cut into pieces. Peel shallots and garlic. Wash thyme and shake dry. Put in a bowl and season with salt and pepper, also mix in the bay leaves.
- Clean the mushrooms, rinse briefly if necessary and pat dry.
- Rinse chicken breasts in cold water and pat dry. Cut the fillets from the bone with a large knife along the breastbone, divide each half of the breast into 3 pieces.
- Dust the chicken pieces with a little flour. Heat the olive oil in an ovenproof pan or roaster. Fry the chicken pieces vigorously on all sides, remove.
- Put the vegetables and mushrooms in the pan or roasting pan, also fry vigorously. Stir in tomato paste and fry briefly. Add the chicken pieces back in.
- Pour in the red wine and stock and bring to the boil. Stew in a preheated oven at 200 ° C (fan oven: 180 ° C; gas: level 3) for 35-40 minutes.
- A crispy baguette or potato wedges goes well with it.
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