Season the chicken with salt and pepper and leave it aside for 3 hours.

When ready to prepare the dish, start by peeling and chopping the garlic.

Peel and slice the carrot.

Finely chop the onion

Thinly slice the mushroom

In a medium hot skillet or casserole, add 1 tablespoon butter and 1 tablespoon oil. Once it's starts to sizzle, layer the sliced mushroom and let it brown for 3 minutes then toss and continue cooking until the mushrooms are golden brown. Do not add salt in the beginning, instead add later once it's browned. Take off the pan once done.

Dust the chicken pieces with flour.

To the same pan add 1 tablespoon butter and 1 tablespoon oil and once it sizzles, layer the chicken pieces and let it sear for 3 minutes on each side. Take it off the pan when done.

To the same pan, add the rest of the butter and oil and scatter the chopped garlic and let it cook for a few seconds.

Then add the onion, season with salt, add the paprika and let the onion cook for 3 to 5 minutes.

Scatter the carrots and cook for another 2 minutes.

Add the tomato paste and paprika. Stir it around to mix it.

Pour the wine and give a mix. Let it cook for 2 minutes.

Pour the chicken stock, layer the chicken pieces along with the rosemary sprig and bring the heat to medium low. Let it simmer for 30 minutes.

Once the chicken is cooked after 30 minutes, scatter the mushroom and toss it around. Taste for salt and add more if needed.

Enjoy the Chicken in red wine sauce with your choice of sides.