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🍗 Bistro Chicken Stew in Red Wine

620 kcal · 90 min · 4 servings

Ingredients

• 800 g Chicken thighs (separated)
• 150 g Bacon cubes (cold cuts/deli)
• 250 g White mushrooms
• 2 Stück Onions (large)
• 2 Stück Carrots
• 300 ml Dry red wine
• 150 ml Chicken broth
• 1 EL Tomato paste
• 30 g Butter
• 2 EL Olive oil
• 100 ml Double cream (min. 20% fat)
• 2 EL All-purpose flour
• 2 Stück Garlic cloves
• 1 TL Salt
• 1/2 TL Black pepper
• 3 Stück Fresh thyme sprigs
• 1 EL Parsley (chopped)

Instructions

1. 1. Pat chicken thighs dry, season with salt and pepper.
2. 2. Fry bacon in a large casserole over medium heat for 5 minutes until crispy. Remove bacon.
3. 3. Sear chicken pieces in the bacon fat until golden brown (in 2 batches). Remove.
4. 4. Chop onions and carrots into large pieces. Sauté in the same pot for 3 minutes.
5. 5. Add tomato paste and flour, cook for 1 minute while stirring to remove the raw flour taste.
6. 6. Deglaze with red wine and chicken broth. Bring to a boil, then return chicken and bacon. Cover and simmer on low heat for 45 minutes.
7. 7. Slice mushrooms. Mince garlic. Simmer uncovered for 10 minutes until the sauce thickens.
8. 8. Stir in cream, add thyme, and heat for another 2 minutes. Sprinkle with parsley.

Nutrition per serving

• kcal: 620
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 48 g