Braised Chicken in Red Wine

Ingredients

• 1 bunch Leek
• 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 grain flour
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml red wine (Burgundy)
• 350 ml chicken broth
• 0.5 bunch parsley

Instructions

1. 1.

   Clean, wash and chop the leeks into pieces. Peel the shallots and garlic. Wash and dry the thyme. Place in a bowl and season with salt and pepper, also add bay leaves. Clean the mushrooms, rinse briefly if necessary and pat dry.

2. 2.

   Rinse the chicken breasts cold and pat dry. Using a large knife, cut the fillets from the bone along the breastbone, dividing each breast half into 3 pieces.

3. 3.

   Dust the chicken pieces with a little flour. Heat olive oil in an oven-safe pan or casserole dish. Brown the chicken pieces thoroughly on all sides, then remove them.

4. 4.

   Add the vegetables and mushrooms to the pan or casserole dish, also brown them thoroughly. Stir in the tomato paste and brown briefly. Return the chicken pieces.

5. 5.

   Pour in the red wine and broth and bring to a boil. Braise in a preheated oven at 200 °C (Fan: 180 °C; Gas: Mark 3) for 35–40 minutes.

6. 6.

   Wash, chop the parsley and sprinkle over the finished chicken.