Ingredients.Quick red wine chicken
4 servings
700 g chicken thigh fillet
150g pancetta
¾ tsp salt + 1 cr freshly ground black pepper
3 tbsp wheat flour
1 tablespoon tomato puree
1 tbsp butter + 1 tbsp cooking oil
2 dl sliced yellow onion
1 ½ dl thinly sliced carrot
½ tsp dried rosemary or a sprig
2 dl red wine
1 tablespoon red wine vinegar
½ liter beef broth
1 tablespoon butter
To serve:
Boiled potatoes, baguette or egg noodles, green salad
1. Cut each thigh fillet into four oblong pieces. Cut the pancetta into equal pieces. Mix salt, pepper, flour and tomato puree in a bowl. Add the chicken and pancetta and stir until all of the mixture is incorporated.
2. Fry the pieces in butter and oil in a wide and spacious pot or frying pan over medium heat. After 5 minutes add onion and carrot. Mix and fry for 4 minutes. Stir occasionally so that everything gets a little color. The vegetables do not need to be browned thoroughly.
3. Add rosemary, wine, vinegar and broth. Simmer uncovered for 20 minutes. Thin with a little water if the sauce boils too much. When it’s done it should be a little thick. Add the last butter and season with salt and pepper.
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