- In a large pot over high heat, brown the shallots in the oil. Season with salt and pepper. Deglaze with the wine and let simmer for 5 minutes. Add the remaining ingredients. Simmer over low heat for 1 hour.
- Skim the broth and strain through a fine sieve. Adjust the seasoning. Enjoy hot. Keep the chicken meat for another use (soup, rice, sandwich, salad, etc.).