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Red wine – chicken

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Ingredients for 4 servings:

  • 1 bunch of soup vegetables (2 carrots, leeks and celery)
  • 500 g chicken breast fillet(s)
  • 250 ml vegetable stock
  • 3 tsp tomato paste
  • 200 ml red wine
  • salt and pepper
  • curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the chicken breast fillets and pat dry. Cut the soup vegetables into small cubes. Sauté in oil, then add the tomato paste and sauté briefly. Then deglaze the vegetables with broth and red wine. Reduce the sauce slightly and season with salt and pepper. Rub the meat with salt, pepper, and curry powder, place in a casserole dish, and pour the vegetable and red wine sauce over it. Cover and bake in the oven at 175°C for approximately 40-45 minutes. Serve with rice or noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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