Chicken in tomato and red wine sauce

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 100 g bacon
• 1 onion(s), finely diced
• 1 bunch of spring onions
• 400 ml red wine, dry
• 1 pinch(s) of sugar
• 400 ml chicken broth
• 1 can of chopped tomatoes, about 400 g
• 3 tbsp tomato paste
• 2 bay leaves
• 3 tsp pepper
• 300 g mushrooms, fresh
• 1 handful of parsley, finely chopped
• some butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

almost like coq au vin, only more tomatoey

Sear the chicken breast fillets, bacon cubes, onions, and chopped spring onions with a little butter in a large pot. Briefly remove the fillets from the pot. Add the red wine to the pot and boil vigorously for 3 minutes. Add the stock, tomato pieces, a pinch of sugar, tomato paste, pepper, and bay leaves. Bring to a boil. Add the chicken breast fillets to the stock and simmer on low heat with the lid on for 30-40 minutes, until the sauce thickens. Don’t forget to stir occasionally. Prepare the mushrooms and add them to the mixture, cooking for another 5 minutes. Season with salt and pepper. Serve hot in a deep dish with a baguette or bread roll, and sprinkle with parsley.