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"Healthy Planet & Green Life"
Stew from chicken with red wine and wild mushrooms
1 pcs whole chicken, innards taken
300 g wild mushrooms, mixed,sliced
350 ml chicken stock
475 ml red wine vinegar
8 pcs shallots, cleaned
1 pcs onion, peeled, chopped
2 tbsp tomato paste without salt
150 g tomatoes, diced
2 clove garlic, peeled, minced
2 pcs bay leaf
40 g parsley, fresh, chopped
2 tbsp olive oil
1 tsp coriander leaves, fresh
2 tsp salt
2 tsp freshly ground black pepper
2 tbsp cane sugar
1 tsp ginger, ground
1 tsp cinnamon, ground
1 tsp cloves, ground
1 tsp nutmeg, ground
Clean and cut the chicken into pieces.
Mix the salt, pepper, sugar, and spices together.
Rub each piece of chicken generously on all sides with this mixture.
Cover and refrigerate overnight.
Remove the chicken from the refrigerator one hour before cooking.
In a large stockpot (or Dutch oven), heat the olive oil until it shimmers (three to four minutes). Brown the chicken pieces on each side, then remove from the pan and set aside.
Add the onion, shallots, garlic, and mushrooms. Sauté over medium heat until the onions are translucent.
Add wine, tomato paste, diced tomatoes, and bay and coriander leaves.
Simmer until the mixture is reduced by one quarter.
Add stock and return the chicken pieces to the pan. Bring to a boil, then reduce the heat to a simmer.
Cook covered on low heat for one hour.
Remove the chicken from the pan. Skim the excess fat from the top.
Simmer until the liquid thickens into the consistency of a sauce (about 15 minutes).
Stir in half of the parsley. Place the chicken pieces on a plate, spoon the sauce over the top, then garnish with the remaining parsley.
High in niacin
Very high in vitamin B6
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: