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Chicken breast on red wine vegetables

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Ingredients for 4 servings:

  • 4 boneless, skinless chicken breasts
  • 2 bunch root vegetables (soup vegetables)
  • 2 onions
  • 250 ml wine, red, good
  • 125 ml water
  • 2 bay leaves
  • salt and pepper
  • 1 tsp spice mix (soup seasoning), heaped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a perfect winter meal

Season the chicken breasts with salt and pepper. Clean the vegetables and slice them. Peel the onion and slice it into 1 cm thick slices. Place the vegetables in a casserole dish (or Tupperware Ultraplus), add the bay leaves and crumble the soup seasoning over them, and arrange the onion slices on top. Place the chicken breasts on top, pour over the red wine, then pour over 1/8 l of water. Cover and cook in the oven at 200°C on the lower rack for about 1 hour. Serve with rice, potatoes, or spaetzle as a side dish.

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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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