Summary

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

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Instructions

1. 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.
2. Clean the mushrooms, rinse briefly if necessary and pat dry.
3. 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.
4. 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.
5. 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.
6. 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.
7. A crispy baguette or potato wedges goes well with it.