Chicken in Red Wine Sauce

Remove the legs and breasts from the chicken. Separate the drumsticks into upper and lower legs, remove the skin and season with salt. Peel the potatoes and cut them in half.

Heat a tablespoon of clarified butter in a saucepan and fry the drumsticks until golden brown all over. Remove the skin from the shallots and cut them into quarters, also clean and cut the mushrooms. Add to the drumsticks in the saucepan. Add the thyme. Peel and finely chop the garlic and add it with the potatoes. Pour red wine and put the lid on. Simmer on low heat until everything is soft.

In the meantime, cut the skin into cubes and roast in a frying pan until crispy.

Season the chicken breast with salt, brown on both sides in the remaining clarified butter and finish cooking in the oven at 180 °C. Cut open chicken breast, arrange with drumsticks, vegetables and sauce, sprinkle crispy skin on top and bring to the table.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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