Chicken in a Red-Wine-Garlic Sauce

A very easy and not too expensive recipe which can nevertheless make a very impressive meal for guests.


2-3 chicken filets (per person)
8-16 mushrooms (optional)
1 big spoon of fresh thyme leaves
5-10 cloves of garlic
200 millilitres of red wine
150 millilitres of soured cream
150 grams of Tagliatelle Noodles (per person)


1. Cut the garlic gloves in small pieces, the mushrooms in slices and prepare the thyme leaves. Use fresh thyme by all means; you can buy in a bunch in every supermarket.

2. Start boiling the water for the noodles. Then heat about four big spoons of olive oil in a big frying pan and add the chicken filets, after you have salted them slightly. Fry the filets shortly on each side and add the garlic, the mushrooms and the thyme leaves. Fry them together for about 3 minutes.



3. Add the red vine and turn up the heating temperature so the wine is boiling. Add 100 millilitre of water with 1 teaspoon of salt, stir and let it cook. It should be boiling in order to make the sauce become slightly thicker.



4. When the water for the noodles is boiling, salt it and add the noodles. Shortly before they are cooked al dente, take the chicken filets out of the sauce and put them on the plate(s). Put a little sauce on them, then mix the rest of the sauce with the soured cream. When the noodles are al dente, mix them with the sauce and put it on the plate(s) next to the chicken filets.



Enjoy your meal!

* Note: If you want you can add small cut onions and carrots to the sauce to make it richer. If you don't like chicken, you can take lamb, but don't cook it too long. Don't be afraid because there is a lot of garlic, it won't taste strong and it won't give you bad breath!

** Vegetarian Variant: Vegetarians can add more mushrooms instead of the chicken and add small cut carrots and onions. As there is no meat you can cooks the sauce longer so it will thicker.