Chicken in Wine

Ingredients

• 1.5 kg Chicken (cut into pieces)
• 200 g Smoked bacon
• 200 g Small mushrooms
• 150 g Pearl onions
• 750 ml Red wine (Burgundy)
• 2 Garlic cloves
• 2 EL Olive oil
• 2 EL Flour
• 250 ml Chicken broth
• 1 Bund Fresh parsley
• 2 Bay leaves
• 1 Zweig Thyme sprig
• Salz Salt
• Pfeffer Pepper

Instructions

1. Dice the bacon and fry until crispy in a large pot or Dutch oven over medium heat. Remove and set aside, leaving the fat in the pot.
2. Season the chicken pieces with salt and pepper and brown them on all sides in the bacon fat. Remove from the pot.
3. Sauté the pearl onions and minced garlic in the same pot for 2-3 minutes. Add the flour and stir for 1 minute.
4. Deglaze with red wine and chicken broth, stirring well to prevent lumps. Add bay leaves and thyme.
5. Return the chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer for 90 minutes.
6. After 90 minutes, add the mushrooms and cooked bacon. Continue to simmer for another 30 minutes until the chicken is very tender.
7. Before serving, remove the bay leaves and thyme sprig. Garnish with fresh parsley and serve hot.

Nutrition