Stewed Chicken in Wine

Ingredients

• 1 Chicken (prepped, 1.2 kg)
• 10 Roma tomatoes
• 2 stalks celery
• 4 small zucchini blossoms
• 1 can kidney beans (ca. 400 g)
• 300 g shallots
• 2 cloves garlic
• Salt
• pepper (ground)
• 200 ml dry white wine
• 300 ml poultry broth

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 8 pieces. Wash the tomatoes. Rinse the celery, trim it and cut diagonally into 4 cm long pieces. Wash the zucchini blossoms, pat dry and remove the pollen sacs. Rinse the kidney beans in a sieve and let drain well.

2. 2.

   Peel the shallots, leave the small ones whole and slice the large ones into strips. Peel the garlic. Salt and pepper the chicken pieces, dust with flour and brown them all around in a roasting pan with hot clarified butter.

3. 3.

   Add the vegetables (except the beans), squeeze in the garlic, sauté briefly and deglaze with wine. Pour in the broth, season with salt and pepper and simmer on medium heat for 25-30 minutes. Add the beans, taste again and serve on preheated plates.