Chicken roasted in red wine – is very flavourful, saucy and tender dish, however combined with the stewed vegetables this hot meal becomes a festival one. All the while the recipe is rather easy, so you may cook the chicken even for some everyday dinner.
- 3 tomatoes
- 1,5 tbsp flour
- 2 bell peppers
- 125 ml red wine
- 1 tsp sunflower oil
- 250 g (8,8 oz) chicken
- 1 bulb onion (medium)
- 30 g (2 tbsp) salt pork
- 100 g (3,5 oz) green peas
- 70 g (1 cup) fresh champignons
- a pinch of sugar
- salt – to taste
- caraway – to taste
- black ground pepper – to taste
Wash chicken. Rub it with salt, pepper and caraway. Peel an onion and chop it finely.
Wash mushrooms and cut into medium pieces.
Rewarm oil in a frying pan and brown the sliced salt pork there. Transfer the salt pork to a plate. Place the meat in the pan and frizzle on both sides until crisp. Place the chicken to another plate and set aside.
Put the onion, champignons in the pan. Pour above half of red wine and stew the ingredients for 2 minutes. Add salt, pepper and flour.
Wash tomatoes and cut them in half. Rinse and peel bell peppers. Dice the peppers.
Place the chicken in a baking sheet covered with foil. Add the stewed vegetables, tomatoes, bell peppers and green peas. Spoon evenly the remaining wine above the ingredients. Cover them with foil and roast for 15-20 minutes until done through. Serve the crispy chicken with soft vegetables right from the oven.
Enjoy your meal!