Easy Coq Au Vin

• 2 tbsp olive oil
• 1 2/3 lb chicken breasts, cut into large cubes
• 1 cup shallots, peeled and halved
• 1 bulb garlic, halved
• 1 2/3 cup carrots, peeled and diagonally sliced
• 3 1/2 g potatoes, peeled and roughly diced
• 1 tbsp tomato puree
• 1/2 cup red wine
• 3 cup chicken stock
• 1 None lemon, sliced
• 2 tbsp corn starch
• 3 sprigs fresh herbs (eg. marjoram, thyme, sage, parsley, oregano), chopped, plus extra for garnish

1. Heat the oil in a large pot and saute the chicken for 4 mins, turning on all sides until lightly browned. Add the shallots, garlic, carrots and potatoes and cook for 4 mins. Stir in the tomato puree and wine. Bring to a boil and simmer until reduced by half. Pour in the stock and season with salt and black pepper. Cover and simmer for 15 mins.
2. Add the lemon and cook for 5 mins. Stir in the corn starch and bring to a boil. Stir in the herbs and season with salt and black pepper. Spoon on to plates and garnish with fresh herbs.

olive oil, chicken breasts, shallots, garlic, carrots, potatoes, tomato, red wine, chicken stock, lemon, corn starch, herbs

Taken from recipes-plus.com/api/v2.0/recipes/16407 (may not work)