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🍽️ Tender Chicken in Red Wine Stew

427 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 12 small shallots
• 5 garlic cloves
• 4 sprigs thyme
• salt
• pepper
• 3 bay leaves
• 300 g small mushrooms
• 1400 g chicken breast fillet (on the bone)
• 4 tbsp spelt whole wheat flour
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml red wine (Burgundy)
• 350 ml poultry broth
• 0.5 bunch parsley

Instructions

1. 1. Wash the soup vegetables (e.g., carrots, celery, leek) and cut them into bite-sized pieces.
2. 2. Peel the shallots and the garlic.
3. 3. Wash the thyme sprigs and shake them dry.
4. 4. Place the vegetables, shallots, garlic, and thyme into a bowl.
5. 5. Season the mixture with salt and pepper and add the bay leaves.
6. 6. Clean the mushrooms and pat them dry with a kitchen towel.
7. 7. Rinse the chicken breasts under cold water and pat them dry.
8. 8. Carefully cut the fillets away from the breastbone.
9. 9. Divide each breast half into three equal pieces.
10. 10. Lightly dust the chicken pieces with flour.
11. 11. Heat the olive oil in an oven-safe pan or casserole dish.
12. 12. Fry the chicken pieces thoroughly on all sides.
13. 13. Remove the browned chicken pieces from the pan and set them aside.
14. 14. Add the prepared vegetables and mushrooms to the hot pan.
15. 15. Fry the vegetables vigorously.
16. 16. Stir the tomato paste into the vegetables.
17. 17. Fry the tomato paste briefly until it is fragrant.
18. 18. Return the chicken pieces to the pan.
19. 19. Pour in the red wine and the broth.
20. 20. Bring the liquid to a boil.
21. 21. Preheat the oven to 200 degrees (Fan: 180 degrees, Gas: Level 3).
22. 22. Braise the chicken in the oven for 35 to 40 minutes.
23. 23. Wash the parsley and chop it finely.
24. 24. Sprinkle the parsley over the finished dish.

Nutrition per serving

• kcal: 427
• Protein: 49 g · Fett/Fat: 14 g · Carbs: 19 g