Chicken Breast and Chicken Legs in Red Wine Stock with Stewed Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 pearl onions or 6 shallots
- 3 carrot (s) with green
- 2 celery stalks
- 1 garlic bulb (s)
- 2 chicken leg (s)
- 2 chicken breasts
- salt and pepper
- 2 tablespoon wheat flour
- 2 tablespoon vegetable oil
- 3 bay leaves
- 2 sprig (s) thyme
- 1 cinnamon stick (s)
- 1 star anise
- 3 allspice grains
- 0.25 ¼ orange (s), untreated, the peel off
- 1 tablespoon tomato paste
- 300 ml Gallo Family Vineyards Cabernet Sauvignon
- 400 ml poultry stock
- 30 g butter
Print Recipe
Pin Recipe Instructions
- 1. Preheat the oven to 200 ° C top and bottom heat.
- 2. Peel the pearl onions. Peel the carrots and cut into pieces. Wash and clean the celery and also cut into pieces. Halve the garlic.
- 3. Halve the chicken legs in the joint with a knife. Season the chicken legs and breasts with salt and pepper and sprinkle with the flour.
- 4. Heat a roasting pan with oil and brown the chicken pieces on all sides. Add the vegetables, garlic, bay leaves, thyme, spices, orange peel and tomato paste and sauté briefly. Deglaze everything with red wine and stock and cook in the oven on the lowest rack with the lid closed for about 50 minutes. Then remove the lid and cook everything in the oven for another 20 minutes so that the legs get color.
- 5. Finally, place the roaster on the stove and reduce the sauce to the desired consistency. Stir in the butter and season to taste with salt and pepper.
- Serve the chicken with the vegetables and the sauce.
- Tip: Go with a nice glass of Cabernet Sauvignon.
- If you like, you can refine the sauce with a little dark chocolate!
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