Chicken in Red Wine

Ingredients

• 1 small red cabbage
• 2 shallots
• 2 carrots
• 3 stalks celery
• 3 large garlic cloves
• 1 handful herbs (e.g., parsley, thyme)
• 1 chicken (ca. 1.2 kg)
• 4 tbsp flour
• 4 tbsp rapeseed oil
• 100 g bacon cubes
• 300 ml dry red wine
• 250 ml poultry broth
• 3 tbsp balsamic vinegar
• 1 bay leaf
• 3 tbsp brown sugar
• Salt
• black pepper (ground)

Instructions

1. 1.

   Peel the outer leaves of the cabbage, quarter it and cut off the stem in a wedge shape. Peel and finely dice the shallots. Peel the carrots, wash and peel the celery, then dice both small. Peel the garlic cloves and halve them. Rinse the herbs and shake dry. Wash the chicken and cut into 8 pieces with poultry scissors. Coat in flour. Heat some oil in a large pot or roasting pan and brown 2-3 chicken pieces. Remove again. Repeat for all chicken pieces.

2. 2.

   Render the bacon in the same fat, remove, add carrots, celery and garlic and cook about 5 minutes. Return the chicken and bacon, add cabbage and herbs, pour in wine and broth. Add vinegar and bay leaf, sprinkle sugar over the stew. Cover the pot and simmer for about 50 minutes at low heat. Season with salt and pepper and serve with baguette if desired.