Poulet Au Vin Rouge Chicken With Red Wine Recipes

RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)

Red Wine Roast Chicken (Poulet Roti Au Vin Rouge) image

Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.

Provided by Food Network

Categories main-dish

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2/3 cup red wine
6 tablespoons tomato paste
3 sprigs thyme, leaves picked
3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
1/2 cup red wine vinegar
1 whole chicken, cut into 8 pieces (about 3 1/2 pounds)
Salt and freshly ground black pepper
18 ounces baby potatoes, washed
3 onions, quartered
6 carrots, peeled and quartered lengthwise
1/2 cup water

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.

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)

Poulet au Vin Rouge (Chicken with red wine sauce) image

Provided by Pierre Franey

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 chicken, 2 1/2 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
1/4 cup peanut or corn oil
8 very small white onions, about 1/4 pound, peeled
1 1/2 cups dry red wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons butter
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams

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