1 1 1/2kg chicken, skinned and cut into 8 pieces
1 tablespoon olive oil
1 1/2 tablespoons plain flour
6 cloves garlic, ,peeled and halved
4 French shallots, chopped
1 cup thinly sliced carrot
2/3 cup dry red wine
2/3 cup salt reduced chicken stock
1 tablespoon no added salt tomato paste
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/8 teaspoon ground black pepper
Chopped fresh herbs for garnish
Place chicken and flour into a clean plastic food storage bag and shake well. In a large non stick frying pan, heat 2 teaspoons olive oil over a medium heat. Add chicken and fry until golden, about 6 minutes. Place chicken on a plate, cover with foil and keep warm.
Reduce heat to low, Add remaining oil to frying pan. Add garlic, shallots, and carrot, stirring, until shallots are crisp tender, about 5 minutes.
Add the wine, stock, tomato paste, rosemary and pepper. Increase heat to medium. Bring the mixture to the boil.
Return the chicken to the pan. Cover and reduce heat to low. Simmer until cooked, about 30 minutes. Est by piercing thighs with a skewer: if the juices run clear, then the chicken is cooked.
Serve the chicken hot, garnished with finely chopped fresh herbs.
French shallots are a member of the onion family - almost a cross between onions and garlic. When French shallots are not in season, use small pickling onions instead. Store the shallots unwrapped in a cool, dry, well ventilated place.