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🍽️ Tender Braised Chicken with Shallots and Olives

508 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (ready for kitchen, approx. 1.2 kg)
• 60 g smoked bacon (in slices)
• 8 shallots
• 2 stalks celery
• 2 carrots
• 200 ml poultry stock
• 200 ml French red wine (e.g. Burgundy)
• 1 garlic clove
• 2 bay leaves
• 2 thyme sprigs
• 4 juniper berries
• salt
• pepper (from the mill)
• 150 g mushrooms
• 2 tbsp butter

Instructions

1. 1. Wash the chicken thoroughly and pat it dry with a kitchen towel.
2. 2. Cut the chicken into 10 equal pieces.
3. 3. Cut the bacon into small cubes.
4. 4. Place the bacon in a pot and render the fat slowly over medium heat.
5. 5. Remove the rendered bacon from the pot and set it aside.
6. 6. Sear the chicken pieces in the remaining fat until browned on all sides.
7. 7. Remove the seared chicken pieces from the pot and set them aside.
8. 8. Peel the shallots, celery, and carrots.
9. 9. Dice the celery and carrots into fine cubes.
10. 10. Sauté the chopped vegetables briefly in the pot.
11. 11. Deglaze the vegetables with the meat stock.
12. 12. Add the red wine and let it come to a brief boil.
13. 13. Peel the garlic and add it to the pot.
14. 14. Add the bay leaves, fresh thyme, and juniper berries.
15. 15. Return the previously rendered bacon to the pot.
16. 16. Season the sauce with salt and black pepper to taste.
17. 17. Place the seared chicken pieces on top of the vegetables in the sauce.
18. 18. Clean the mushrooms and slice them if necessary.
19. 19. Sauté the mushrooms in hot butter in a separate pan.
20. 20. Add the sautéed mushrooms to the chicken in the pot.
21. 21. Simmer the dish covered for about 10 minutes.
22. 22. Taste the sauce one last time and adjust seasoning with salt and pepper.
23. 23. Serve the chicken together with the sauce and ingredients.

Nutrition per serving

• kcal: 508
• Protein: 66 g · Fett/Fat: 20 g · Carbs: 8 g