Chicken in Tomato and Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 100 g bacon
- 1 onion (s), finely diced
- 1 bunch spring onion (s)
- 400 ml red wine, dry
- 1 pinch (s) sugar
- 400 ml chicken broth
- 1 can tomato (s) in pieces, just under 400 g
- 3 tablespoon tomato paste
- 2 bay leaves
- 3 teaspoons pepper
- 300 g mushrooms, fresh
- 1 handful parsley, finely chopped
- some butter for frying
Print Recipe
Pin Recipe Instructions
- Sear the chicken breast fillets, diced bacon, onions and chopped spring onions with a little butter in a large saucepan. Then take the fillets out of the pot briefly.
- Add red wine to the saucepan and cook for 3 minutes. Add the broth, tomato pieces, a pinch of sugar, the tomato paste, the pepper and the bay leaves. Boil.
- Add the chicken breast fillets to the broth and simmer on a low heat with the lid on for 30-40 minutes until the sauce is thick. Don`t forget to stir in between.
- Prepare the mushrooms and add to the mixture and cook for another 5 minutes. Season to taste with salt and pepper.
- Serve hot in a deep plate, with a baguette or bread roll, and sprinkle with parsley.
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