Red Wine-Braised Chicken with Shallots and Mushrooms
(2 votes)
(2 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
- Ingredients
- 1 chicken (3 lbs)
- 10 ozs shallots
- 2 carrots
- 9 ozs button Mushroom
- 3 sprigs rosemary
- 1 Tbsp Tomato paste
- 13 ozs dry Red wine
- 10 ozs Chicken broth
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken, pat dry and cut into 8 pieces. Peel shallots. Peel and coarsely grate carrots. Rinse and trim mushrooms. Rinse rosemary, shake dry and strip leaves from branches.
2.
In a saucepan, fry chicken in butter until golden-brown on all sides. Add shallots, grated carrots, mushrooms, rosemary and tomato paste and cook until darker in color. Deglaze with red wine. Add broth and season with salt and pepper.
3.
Add to the bowl of a slow cooker, cover, and cook on low for 6-7 hours, or on high for 4 hours or until chicken is cooked to 165˚F. Season the sauce again and divide stew among preheated bowls.
(If desired, cook on stove top instead, simmering over medium heat about 40 minutes)
