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.
This dish goes well with a glass of Cabernet Sauvignon. If you like, you can enhance the sauce with the dark chocolate.
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