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🍽️ Tender Chicken Braised in Red Wine with Mushrooms and Shallots

424 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (1,4 kg)
• 300 g small shallots
• 2 carrots
• 250 g mushrooms
• 3 sprigs rosemary
• 1 tbsp tomato paste
• 400 ml dry red wine
• 300 ml poultry broth
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken under cold water and pat it dry thoroughly with a kitchen towel.
2. 2. Cut the chicken into 8 equal pieces.
3. 3. Peel the shallots and remove the outer skin layers.
4. 4. Peel the carrots and grate them coarsely.
5. 5. Clean the mushrooms by removing any dirt and trimming the stems if necessary.
6. 6. Wash the rosemary sprig, shake off excess water, and strip the needles from the stems.
7. 7. Heat the ghee (clarified butter) in a large pot.
8. 8. Fry the chicken pieces on all sides until golden brown.
9. 9. Add the shallots, grated carrots, mushrooms, rosemary needles, and tomato paste to the pot.
10. 10. Let the vegetables cook briefly until they take on some color.
11. 11. Deglaze the mixture with the red wine.
12. 12. Pour in the broth until the ingredients are covered.
13. 13. Season the sauce generously with salt and pepper.
14. 14. Let the dish braise over medium heat for about 40 minutes.
15. 15. Taste the sauce one last time and adjust seasoning if needed.
16. 16. Transfer the chicken and sauce into a pre-warmed serving bowl.
17. 17. Serve the dish hot.

Nutrition per serving

• kcal: 424
• Protein: 68 g · Fett/Fat: 6 g · Carbs: 9 g