Chicken Stew with Carrots and Shallots

Ingredients

• 1 Chicken (pre-cooked, ca. 1.4 kg)
• salt
• Pepper (freshly ground)
• Flour (for dusting)
• 2 EL vegetable oil
• 350 g shallots
• 500 g carrots
• 2 Garlic cloves
• 3 stalks thyme
• 1 Branch Rosemary
• 1.5 EL Tomato paste
• 1 TL powdered sugar
• 300 ml dry white wine
• 1 EL flour
• 400 ml poultry stock

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 10 pieces. Season with salt and pepper, lightly dust with flour, and brown all sides in a hot pot with oil. Peel and slice carrots into thin sticks; peel shallots and chop garlic finely. Shake off herbs.

2. 2.

   Sauté shallots and garlic in the pan fat, stir in tomato paste, sprinkle sugar and let caramelize slightly. Deglaze with half the wine, dust flour over, and stir. Add stock, pour remaining wine, return chicken and add herbs. Season lightly, simmer on medium heat for about 1 hour. Halfway through, add carrots and continue to simmer. Taste and serve immediately.