Chicken in Red Wine
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 11 h. 35 min.
Ready in
Ingredients
for
4
- For the marinade
- 2 carrots (diced)
- ¼ Celeriac (peeled and diced)
- 2 onions (diced)
- 1 sprig rosemary
- 2 sprigs thyme
- 1 bay leaf
- 4 cups dry Red wine (e. g Chardonnay)
- 3 Tbsps olive oil
- Plus
- 2 chicken (ready-to-cook, 1 kg each)
- 2 Tbsps clarified butter
- 1 Tbsp tomato puree
- ⅞ cup Port wine
- ⅔ cup Bacon (cut into thin strips)
- 4 cups fresh Mushrooms (quartered)
- 1 cup Pearl onion
Product recommendation
It is also possible to braise the meat in the oven. Simply place the lid on the roasting tin and braise for 50 min at 200°C (180°C in a fan oven), 400°F, gas 6.
Preparation steps
1.
Mix together the carrots, celeriac, onions, herbs, wine and the oil. Split each chicken into eight pieces and leave in the fridge in the marinade overnight. The next day remove the chicken from the marinade, pat dry with kitchen paper and fry in a roasting tin in hot clarified butter on a high heat.
2.
Sieve the marinade and retain the liquid. Remove the meat from the roasting tin, set aside and add the marinated vegetables and the tomato purée to the roasting tin. Fry for a few minutes then deglaze with the port and reduce almost entirely. Add the marinade, return the chicken to the 10 and braise on a medium heat for about 45 min.
3.
Fry the bacon in a pan without oil until crispy. Remove from the pan and set aside and then fry mushrooms and the pearl onions in the bacon fat until golden brown.
4.
Remove the meat from the roasting tin, sieve the liquid into a new pot and bring to the boil. Reduce to about half, add the mushrooms, onions and bacon and season with salt and ground black pepper.
