Braised Chicken with Shallots and Olives

Ingredients

• 1 chicken (pre-cooked, about 1.2 kg)
• 60 g smoked pork belly (sliced)
• 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 (ground)
• 150 g Mushrooms
• 2 tbsp butter

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 10 pieces. Dice the pork belly and slowly render in a not-too-hot pot. Remove from pot. In the rendered fat, sear the chicken pieces until browned and remove again. Peel the shallots, celery, and carrots. Dice the celery and carrots finely. Briefly sauté the vegetables and deglaze with stock and wine. Add the peeled garlic, bay leaves, thyme, juniper berries, and pork belly. Season with salt and pepper. Place the chicken on top of the wine-vegetable mixture, cover, and braise for about 30 minutes.

2. 2.

   Clean the mushrooms and sear in hot butter. Add to the chicken and braise covered for another 10 minutes. Taste the sauce again and serve everything together.