The famous Wine Chicken, Poulet au Vin Rouge, Pollo al vino

I made this recipe the first time with my great friend from France, Benjamin, during the time we lived in Chile.

Ingredients: (per person)

300 gr chicken (breast)
1 onion (medium size)
1 glove of garlic
1 bottle of red wine (dry)
some currants (dried dwarf grape)
some black pepper or mixture pepper
some salt
some Olive oil

Cooking:

Chop the onions and the gloves garlic. Put in a big, large pot or pan, some olive oil and put it into the medium fire. Meanwhile shred the chicken. When the mixture in the pan is almost ready put the chicken inside. Wait a little bit until the chicken get a gold color. Immediately adding the red wine, salt and pepper. Leaving the chicken for 1 hour in slow fire. Back in an hour, check the chicken and add the currants.

This dish is ready when the chicken has taken the wine color.

Serve with rice or roast potatoes