Braised Chicken in Red Wine with Shallots and Mushrooms

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
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the chicken, pat it dry and cut into 8 pieces. Peel the shallots. Peel the carrots and grate them roughly. Clean the mushrooms. Wash the rosemary, shake off excess water and pluck the needles.

2. 2.

   Heat butter in a pot and brown the chicken pieces on all sides. Add the shallots, grated carrots, mushrooms, rosemary and tomato paste; let them brown briefly. Deglaze with red wine and add the broth. Season with salt and pepper and simmer over medium heat for about 40 minutes. Taste the sauce again, transfer the coq au vin to a preheated bowl and serve.