YOUR SOLIN GENERATED RECIPE
Wine-Braised Chicken and Beef Roast with Root Vegetables
Slow-braised chicken and beef simmered in a velvety red wine reduction with earthy carrots, parsnips, and sweet dried cranberries.
INGREDIENTS
3 oz Chicken breast
3 oz Lean beef chuck
0.5 cup Carrots
0.5 cup Parsnips
0.25 cup Dry red wine
1 tbsp Dried cranberries
0.5 tsp Olive oil
0.5 cup Beef bone broth
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 sprig Fresh thyme
PREPARATION
Pat the chicken breast and lean beef chuck dry with paper towels and season evenly with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the chicken and beef pieces until golden brown on all sides.
Remove the meat from the pot and set aside, then add the sliced carrots, parsnips, and minced garlic to the same pot, sautéing for 3 minutes until fragrant.
Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
Return the seared meat to the pot along with the beef bone broth, dried cranberries, and the fresh thyme sprig.
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 35 to 40 minutes until the meat is tender and the sauce has thickened into a rich glaze.