Chicken Cooked In Red Wine According The Metropole Of 1901 Recipe
Summary
Ingredients
| Marinade | ||
| Red wine | 750 Milliliter | |
| Carrots 100 g - cut into cubes | ||
| Onions 200 g - cut into cubes | ||
| Leeks (white part) 100 g - cut into cubes | ||
| Bouquet garni | 1 | |
| Garlic | 5 Clove (5gm) | |
| Shallots 150 g - cleaned | ||
| Black pepper 20 g - crushed | ||
| Chicken | 2.4 Kilogram | |
| Cocks comb 50 g | ||
| Butter | 100 Gram | |
| Flour | 100 Gram | |
| Chicken kidneys 50 g | ||
| Veal stock | 2 Liter | |
| Smoked bacon 150 g - sliced | ||
| Button mushrooms | 150 Gram | |
| Shallots | 50 Gram | |
| Salt, pepper | ||
Directions
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
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
Chef
