Christmas Chicken in Red Wine Sauce with Steamed Vegetables

Recipe from Lily Moore

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Christmas Chicken in Red Wine Sauce with Steamed Vegetables

Cooking time: 1 h. 30 min

Servings 2

Chicken may sound boring, but not when you dress them up with red wine sauce and broth. This is a traditional main dish for holiday meals and a long-time favorite.

Vegetable oil

2 tbsp.
Chicken drumsticks

2 pcs.
Shallots

6 pcs.
Carrots with greens

3 pcs.
Celery

2 stalks
Garlic

1 bulb
Chicken breast

2 pcs.
Pepper

to taste
Wheat flour

2 tbsp.
Bay leaves

3 pcs.
Thyme

2 sprigs
Cinnamon

1 stick
Anise

1 star
Allspice peas

1 corn
Orange (zest)

0,3 pc.
Tomato paste

1 tbsp.
Red wine

10,6 fl. oz.
Chicken broth

14,1 fl. oz.
Butter

10,5 oz.
Salt

to taste

Calories

703 kcal
Protein

40.39 g
Fat

46.01 g
Carbohydrates

34.80 g

Preheat the oven to 392°F with top and bottom heat. Wash and peel the shallots. Then wash and peel the carrots. Cut them into pieces. Wash the celery, also cut it into pieces. Now cut the garlic bulb in half.
Cut the chicken drumsticks with a knife in half along the joint. Season the chicken drumsticks and breasts with some pepper and salt, then sprinkle with the wheat flour.
Heat the oil in a pan and fry the chicken pieces on all sides. Add the thyme, garlic, bay leaf, spices, orange zest, tomato paste, vegetables and sauté. Deglaze everything with the red wine and broth, then cook in the oven on the lowest rack covered with a lid for about 50 minutes. Then remove the lid and cook everything in the oven for another 20 minutes.
Finally, put the roasting pan on the stove and let the sauce reduce to the desired consistency. Stir in the oil and add some pepper and salt. Serve the chicken with vegetables and sauce.