Chicken in red wine
(Version of Coq au Vin)
4 chicken brests
1 tbsp. duck grease
100 very finely minced Bayonne ham
12 shallots
2 garlic bulblets
salt and pepper
1 pot of fresh thyme
4 dl dark and strong (with strong taste) red wine
Switch the oven to 175°C, it is best to use the rotary air mode.
Season the chicken breasts with salt and pepper. Cut the dried ham to very small cubes. Peel the onions, cut shallots to even sectors. Melt the duck grease in a pot and add bacon and minced garlic. Heat. Lift the bacon on the edge of the pot and place the chicken with the skin side on the bottom to roast. Turn and add the onions. Season with thyme. When the meat is nice and brown on both sides, add the wine. Cover the pot with a tight lid and put it in the oven to stew for about 35 minutes. At the same time put the potatoes also in the oven. Serve fresh peas and jelly as sides to the chicken baked in red wine.