French chicken in red wine

Ingredients for 4 servings:

• 8 chicken breast fillets
• 3 bay leaves
• 6 sprigs of thyme
• 250 g mushrooms
• 5 large onions, diced
• 100 g bacon, streaky, diced
• 8 clove(s) garlic, squeezed
• 200 ml wine, red, French
• 1 shot of Grand Marnier or Cointreau
• 1 tsp chicken broth (powder)
• 250 g cherry tomatoes
• 1 bunch parsley, flat
• salt and pepper
• possibly olive oil

Instructions

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

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Fry the bacon in a casserole dish. Season the fillets with salt and pepper, and fry them in the bacon oil (or olive oil if desired) until golden brown on all sides. Then remove from the oven. Sauté the mushrooms, add the onions and garlic, and sauté until translucent. Deglaze with liqueur, add the thyme and bay leaves, pour in the red wine, and season with stock. Add a little more water if desired, season generously with pepper, salt if desired, and return the fillets to the dish. Cover the casserole dish and braise in the oven for about 30-45 minutes. Ten minutes before the end of cooking, add the halved tomatoes and parsley. Serve with a fresh baguette and a delicious red wine, preferably the same wine used for cooking.