Poulet Au Vin Rouge Chicken With Red Wine Recipes

POULET AU VIN ROUGE "CHICKEN WITH RED WINE"

Steps:

• To make the chicken: Cut the chicken into four pieces (two breasts with wings and two legs). Cut off the wings, and divide them at the joints into three pieces each. Skin and bone the breasts. Set the breasts aside with the two meatier wing pieces. (Freeze the bones and wing tips for future use.) Skin the legs, and separate the thighs from the drumsticks by cutting through them at the joint. Cut the ends off the drumsticks. Leave in the thigh and drum bones. Set the legs aside with the breasts and reserved wing pieces.
• Place the pearl onions with 1 tablespoon of the oil, the sugar, and the water in a large saucepan, and bring to a boil over high heat. Boil for a few minutes, or until the water has evaporated and the onions start frying. Cook until the onions are browned on all sides. Add the mushrooms, and sauté for 1 minute. Set aside, covered.
• In a large skillet, heat the remaining 1 tablespoon of oil. When hot, sauté the chicken wing pieces for 2 to 3 minutes, until lightly browned on all sides. Add the leg pieces, and brown them for 2 to 3 minutes on each side. Repeat with the breasts. Set all the chicken pieces aside.
• To the drippings in the skillet, add the chopped onion, and sauté for 1 minute. Then add the garlic, and cook for about 10 seconds. Add the wine, thyme, bay leaves, salt, and pepper, and bring to a boil. Return the dark meat and the wings to the pan, cover, and boil very gently for 8 minutes.
• Add the chicken breasts, and boil gently for another 7 minutes. This brings the total cooking time to 15 minutes for the dark meat and only 7 minutes for the breast meat.
• Add the dissolved potato starch to the pan, and stir until the pan juices are thickened. Then add the pearl onions and mushrooms with their juices to the red wine sauce.
• For the croutons: Preheat the oven to 400 degrees. Trim the crusts from the bread, and cut the slices diagonally to form two triangles. Trim each triangle to form a heart-shaped crouton.
• Spread the oil on a cookie sheet, and press the croutons into the oil so they are moistened on both sides. Bake at 400 degrees for 8 to 10 minutes, until nicely browned.
• At serving time, dip the tip of each crouton in the sauce to moisten it and then into the chopped parsley. Cut the chicken breast pieces in half, and serve one piece of breast, one piece of drum or thigh meat, and one piece of wing per person with two croutons. Sprinkle the remaining chopped parsley over the chicken and garnishes.

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)

Steps:

• Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
• Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.

RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)

Steps:

• Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
• Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
• Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
• Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.