• Heat up some small onions, garlic cloves, carrots chopped into sticks or other seasonal vegetable in a casserole or in a cast iron fondue pot; set aside


    • Slightly dust a chicken leg with flour (1 leg per person)
    • Heat up the chicken legs in the same pan in some well-heated oil; set aside (prepare in portions if necessary)
    • Deglaze with a squirt of dry red wine
    • Add around 3 dl red wine, 1 small tin of chopped tomatoes (or fresh tomatoes, according to the season), chicken bouillon and pepper
    • Heat without bringing it to a boil
    • Put the chicken and the vegetable back into the casserole
    • Add some more wine or water so the chicken and vegetable remain covered
    • Leave to simmer with a lid on for 45 minutes
    • Adjust the seasoning according to taste if necessary
    • Serve with mashed potatoes


    Serve with a glass of Cornalin Montibeux. A true pleasure!


    Do not hesitate to prepare it the evening before. The dish tastes great when it is reheated.

Famille Rouvinez