Chicken Cooked In Red Wine According The Metropole Of 1901
|Red wine||750 Milliliter|
|Carrots||100 Gram, cut into cubes|
|Onions||200 Gram, cut into cubes|
|Leeks||100 Gram, cut into cubes (White Part)|
|Garlic||5 Clove (25 gm)|
|Shallots||150 Gram, cleaned|
|Black pepper||20 Gram, crushed|
|Chicken||2 1⁄2 Kilogram (Cock)|
|Cocks comb||50 Gram|
|Chicken kidneys||50 Gram|
|Veal stock||2 Liter|
|Smoked bacon||150 Gram, sliced|
|Button mushrooms||150 Gram|
Clean the chicken but keep the cocks comb and kidneys aside.
Cut into 8 pieces.
Marinate with carrots, onions, white part of leek, bouquet garni, garlic cloves, 5 shallots, red wine, and crushed black pepper.
After 8 hours, remove the chicken and keep the red wine and vegetables aside.
Pan-fry the marinated chicken until golden.
Add the vegetables from the marinade and saute them.
Deglaze with a little bit of veal stock.
Put the fried chicken and sauteed vegetables in a casserole.
Sprinkle flour and cook in the oven at a temperature of 250°C and stir every 10 minutes.
After 45 minutes, remove the casserole from the oven and add red wine.
Reduce on a medium heat to about 80% of the red wine.
Then add the veal stock and continue to cook over low heat until the chicken is ready