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Chicken Cooked In Red Wine According The Metropole Of 1901

Western.Chefs's picture
For marinade
  Red wine 750 Milliliter
  Carrots 100 Gram, cut into cubes
  Onions 200 Gram, cut into cubes
  Leeks 100 Gram, cut into cubes (White Part)
  Bouquet garni 1
  Garlic 5 Clove (25 gm)
  Shallots 150 Gram, cleaned
  Black pepper 20 Gram, crushed
  Chicken 2 1⁄2 Kilogram (Cock)
  Cocks comb 50 Gram
  Butter 100 Gram
  Flour 100 Gram
  Chicken kidneys 50 Gram
  Veal stock 2 Liter
  Smoked bacon 150 Gram, sliced
  Button mushrooms 150 Gram
  Shallots 50 Gram
  Salt To Taste

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

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