Preparation time: 5 minutes
Cooking time: 40 minutes
Servings: 3


500g chicken
500ml red wine
1 clove garlic
1 tablespoon olive oil
10g rosemary


In a pan, heat the 1 tablespoon olive oil over a low heat with high edges and
the cloves of a head of garlic left poached and lightly crushed and a small
sprig of rosemary. When the oil starts to sizzle, add the chicken cut into
pieces, and let it brown evenly. Add plenty of wine to the well-browned
chicken until it almost covers the chicken pieces, covers the saucepan, and
cook over low heat for 50 minutes. If necessary, put a little hot water while
the chicken is cooking. When cooked, turn off the heat. And serve the
chicken by adding the cooking juices to the wine.


Calories: 856 kcal
Protein: 114.97 g
Fat: 39.73 g
Carbohydrates: 3.06 g