Chicken in wine

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash chicken wings and fillets thoroughly and dab dry. Halve the chicken fillets. Peel garlic and shallots. Halve the garlic. Peel carrots and cut into large pieces. Wash herbs and shake dry. Mix chicken pieces, shallots, garlic, carrots, herbs and bay leaves in a bowl. Add wine and marinate covered in the fridge for at least 12 hours

2. 2

   Remove the chicken parts from the marinade and strip off the marinade ingredients. Dab meat dry with kitchen paper. Season with salt and pepper. Pour the marinade through a sieve, collecting the liquid. Heat oil in a roaster. Fry the chicken pieces in portions over medium heat, turning them over, until golden brown, and take them out

3. 3

   Put the drained marinade vegetables into the roasting pan and steam for 2-3 minutes. Add tomato paste and stir-fry for 1-2 minutes. Dust with flour and sauté for about 2 minutes. Deglaze with a dash (approx. 20 ml) of wine marinade. Let the wine marinade boil down completely, repeat this process 2 more times. Put the chicken pieces back into the roaster. Add the rest of the wine marinade and stock, bring to the boil and cook over medium heat for approx. 30 minutes. Then cover and cook for another 30 minutes. Turn the chicken parts over from time to time

4. 4

   In the meantime clean and wash the celery and cut it into diagonal pieces. Wash tarragon, shake dry, pluck leaves from the stems and chop coarsely. Add the celery to the chicken about 15 minutes before the end of the cooking time. Remove the roaster from the stove. Season to taste again with salt and pepper if necessary. Sprinkle with tarragon and serve immediately

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
490 kcal

CARBS
16 g

FATS
17 g

PROTEINS
44 g