Summary

Ingredients

• 1 chicken, approx. kg, fresh
• salt and pepper
• 250 g shallot (s)
• 100 g bacon, mixed
• 250 g mushrooms, brown
• 4 tablespoon germ oil
• 0.5 liter ½ red wine, dry
• 1 teaspoon chicken broth, instant
• 2 tablespoon, leveled cornstarch
• rosemary
• 2 sprigs thyme, the leaves it

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Instructions

1. Cut the chicken into 4 parts. Rub with salt, pepper and rosemary. Dice bacon and shallots, if necessary halve. Clean mushrooms. Fry the chicken pieces in hot fat. Add the shallots and the bacon and fry briefly.
2. Add the mushrooms to the chicken and sauté. Pour red wine and bring to the boil. Add the stock and stew for about 30-40 minutes. Remove the chicken pieces.
3. Bring the sauce to the boil, stir the cornstarch into a little red wine and add to the sauce. Let simmer for a minute. Season to taste with salt, pepper and a little red wine. Sprinkle with the thyme leaves. Return the chicken to the sauce and serve.