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🍽️ Creamy Chicken in Red Wine Stew

685 kcal · 85 min · 4 servings

Ingredients

• 6 chicken drumstick(s) (whole, maybe 8)
• 5 large shallot(s)
• to taste garlic clove(s) (approx. 2 - 3)
• 6 slice/s breakfast bacon
• 2 sprig/s thyme
• 2 carrot(s)
• 2 stalk/s celery
• 4 tbsp oil (for frying)
• 2 tbsp tomato paste
• 700 ml red wine, dry
• 250 g mushrooms (fresh)
• 1 bell pepper(s), red
• 1 tbsp parsley, flat (finely chopped)
• salt and pepper
• 1 baguette(s)

Instructions

1. 1. Split the chicken thighs at the joint if necessary.
2. 2. Sear the chicken pieces in a large pot until brown.
3. 3. Peel the shallots and halve or quarter them.
4. 4. Peel the garlic cloves and crush them.
5. 5. Cut the bacon into wide strips.
6. 6. Clean the carrots and celery and chop them into coarse cubes or slices.
7. 7. Add everything together with the thyme to the chicken pieces.
8. 8. Roast the mixture until golden yellow.
9. 9. Stir in the tomato paste and let it fry briefly.
10. 10. Deglaze with red wine and bring to a boil.
11. 11. Season with salt and pepper.
12. 12. Braise the dish in a preheated oven at 180 to 200 degrees Celsius top and bottom heat for about 40 minutes.
13. 13. Clean the peppers and mushrooms and cut them into pieces.
14. 14. Fry them together in a pan with a little oil until they have taken on color.
15. 15. Add the parsley and season everything with salt and pepper.
16. 16. Serve the chicken thighs either with the red wine sauce directly in the pot or place one thigh piece, some vegetables, and sauce on each plate.
17. 17. Distribute the fried mushrooms and pepper pieces on top.
18. 18. Slice the warm baguette and serve it alongside.
19. 19. Enjoy your meal! Tip: If you sear the chicken pieces first in a pan and then transfer them to the casserole for further cooking, you reduce the oil and fat in the sauce!

Nutrition per serving

• kcal: 685
• Protein: 46 g · Fett/Fat: 42 g · Carbs: 25 g