Easy Coq Au Vin - cooking recipe

Ingredients

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

Preparation

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.
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.