Braised chicken in red wine

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 12 small shallots
• 5 cloves garlic
• 4 sprigs of thyme
• Salt
• pepper
• 3 bay leaves
• 300 g mushrooms, small
• 1,400 g chicken breast, on the bone
• 4 tbsp flour
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml red wine (Burgundy)
• 250 ml chicken stock

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Clean, wash, and chop the soup vegetables. Peel the shallots and garlic. Wash the thyme and shake dry. Place in a bowl and season with salt and pepper, also mixing in the bay leaves. Clean the mushrooms, rinse briefly if necessary, and pat dry. Rinse the chicken breasts in cold water and pat dry. Using a large knife, cut the fillets off the bone along the breastbone, then cut each breast half into 3 pieces. Dust the chicken pieces with a little flour. Heat olive oil in an ovenproof frying pan or roasting tin. Brown the chicken pieces all over, then remove. Add the vegetables and mushrooms to the frying pan or roasting tin and brown briefly. Stir in the tomato paste and cook briefly. Return the chicken pieces to the pan. Pour in the red wine and stock and bring to a boil. Braise in a preheated oven at 200°C (fan: 180°C; gas mark 3) for 35-40 minutes. A crispy baguette or potato wedges goes well with it.