Poulet Au Vin Rouge Chicken With Red Wine Sauce Food

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.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

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.

POULET AU VINAIGRE (CHICKEN WITH RED WINE VINEGAR)

Steps:

• Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper.
• Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking.
• Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth.
• Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked.
• Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.

COQ AU VIN (CHICKEN IN RED WINE)

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
• Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
• Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
• Stir in the potatoes and carrots.
• Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
• Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
• Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
• Serve with a nice crusty bread.