← All recipes

🍽️ Golden-brown Chicken Stew with Carrots and Shallots

522 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (ready for cooking, approx. 1,4 kg)
• salt
• pepper (from the mill)
• flour (for dusting)
• 2 tbsp vegetable oil
• 350 g shallots
• 500 g carrots
• 2 garlic cloves
• 3 sprigs thyme
• 1 sprig rosemary
• 1.5 tbsp tomato paste
• 1 tsp powdered sugar
• 300 ml dry white wine
• 1 tbsp flour
• 400 ml poultry broth

Instructions

1. 1. Rinse the chicken under cold running water and pat it dry thoroughly with a kitchen towel.
2. 2. Cut the chicken into 10 equal pieces.
3. 3. Season the meat pieces with salt and pepper.
4. 4. Lightly dust the meat with flour so that it is only thinly covered.
5. 5. Heat oil in a large casserole dish or pot.
6. 6. Fry the meat pieces in batches in the hot oil until golden brown on all sides.
7. 7. Peel the shallots and the carrots.
8. 8. Cut the carrots into thin batons.
9. 9. Peel the garlic cloves and chop them finely.
10. 10. Rinse the fresh herbs under water and shake them dry.
11. 11. Sauté the shallots and garlic in the remaining frying fat.
12. 12. Stir the tomato paste into the onion mixture.
13. 13. Sprinkle the sugar over it and let it caramelize briefly.
14. 14. Deglaze the pan with half of the wine.
15. 15. Dust the flour over the liquid and stir it in.
16. 16. Pour in the meat broth (stock).
17. 17. Add the remaining wine.
18. 18. Place the fried meat back into the pot.
19. 19. Add the dried herbs.
20. 20. Season everything once more lightly with salt and pepper.
21. 21. Let the stew simmer on medium heat for about 1 hour.
22. 22. Add the carrots after half the cooking time (i.e., after 30 minutes).
23. 23. Let the carrots cook along with the meat.
24. 24. Taste the dish at the end.
25. 25. Serve the stew immediately while warm.

Nutrition per serving

• kcal: 522
• Protein: 68 g · Fett/Fat: 12 g · Carbs: 20 g