Features of the authentic version of the dish. Chicken in wine recipe with photo and video, step by step cooking. What side dish to use with it?
Contents of the recipe with a photo:
- Ingredients
- Cooking chicken in wine step by step
- Video recipes
Chicken in wine is a spectacular French cuisine dish that diversifies the festive menu in the best way possible. Initially, it was made from a rooster, the French call it coq au vin. Coq is a rooster, but finding it is quite difficult these days. When we buy a bird in a supermarket, we do not know who we got - a rooster or a chicken, but this does not affect the taste of the dish.
Chicken gains a rich flavor while simmering over low heat. It will be much better if you marinate the carcass in wine overnight. The authentic version is burgundy, but you can take any red wine for chicken. Light dry wines are fine too. The taste and color will be slightly different, but you will not be disappointed.
The dish is prepared from a whole bird, only the thighs can be used. For a chicken in wine recipe, the French take shallots whole or cut in half instead of onions. Champignons are better suited fresh, but you can replace them with canned ones.
- Caloric content per 100 g - 420 kcal.
- Servings - 8
- Cooking time - 1 hour 20 minutes
Ingredients:
- Chicken - 1.5 kg
- Red wine - 500 ml
- Strong chicken broth - 300 ml
- Onions - 2 pcs. onion or 8-10 pcs. shallot
- Champignons - 200 g
- Bacon - 120 g
- Carrots - 2 pcs.
- Olive oil - 70 ml
- Butter - 50 g
- Tomato paste - 1 tablespoon
- Parsley, dill - 4 branches each
- Thyme - 3 branches
- Rosemary - 2 branches
- Salt, pepper - to taste
Cooking chicken in wine step by step
1. Peel the bulbs, chop them into rather large pieces. Chop the peeled carrots into cubes. Chop the greens too.
2. Cut the bacon into strips.
3. Heat a deep frying pan well, fry the bacon until it gets a slightly brown hue. Place the slices on a plate. Leave the melted fat in the pan.
4. In the same pan, in melted fat, put and evenly distribute pieces of onion, carrots and some greens. Saute for five minutes, stirring occasionally.
5. In the pan, you can put the fatty pieces of bacon, if any, and melt them. If there is no more fat, then pour olive oil, heat. Chop the poultry carcass into pieces, add salt, add black pepper, fry. The portions should be loose. If the pan is small, then it is better to fry the meat in two steps.
6. In a frying pan, to pieces of toasted poultry, put vegetables, pour in hot chicken broth, if not, then replace with boiling water. Simmer for fifteen minutes. If the chicken is not broiler, but homemade, then the cooking time should be increased by another 20 minutes. Be sure to marinate poultry in advance in wine, which can then be used when stewing. This will shorten the cooking time, and the meat will be softer and more juicy. When cooking a whole carcass, white meat, that is, the breast, is best removed at this stage, otherwise it will become dryish.
7. Heat the wine and pour hot into a bowl with chicken. Put in the tomato paste, add the pieces of breast that were set aside in the previous cooking step. If the frying pan in which the dish was prepared has a handle, then all its contents must be transferred to a thick-walled stewpan without a handle or a rooster. Close with a lid or foil. Place the chicken in the wine in the oven for 20 minutes. The oven temperature should be around 165 degrees.
8. Fry mushrooms in melted butter in a wide frying pan. This is necessary so that the moisture that is abundantly released from the mushrooms evaporates faster. Pre-cut large champignons into slices, medium ones - in half, and fry small ones whole.
9. Add the finished mushrooms to the chicken saucepan, mix, you can put the bay leaf. Put the dish back in the oven for ten minutes. By this time, the broth and alcohol had already mixed and soaked the pieces of meat well.
10. In order for the liquid to boil down, become thicker, richer in taste and turn into a sauce, this time the saucepan must be left without a lid. At the end of cooking, pour out the remaining chopped herbs. Place the chicken in wine in a deep plate with thick walls or in a ceramic bowl to keep the dish hot longer and place it on the table.
Chicken in wine can be served without garnish. Put pieces of poultry, mushrooms and vegetables on a plate, pour over the sauce, which should remain after stewing in broth and wine. If you use a side dish, then rice will go well with this dish.
Chicken in wine turns out to be more interesting and richer in taste, if it stands for several hours. Thanks to this, it can be prepared for a holiday in advance, and before serving, it is good to warm it up over low heat.
Video recipes for cooking chicken in wine
1. How to cook chicken in red wine:
2. Recipe for chicken in white wine:
