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Little French Kitchen Red Wine Roast Chicken Recipel

Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes.\nIn the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil. Boil for 1\u20132 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200\u00b0C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp. Serve immediately.\nLes petits conseils \u2013 tips: Buying a whole chicken always works out more affordable. If you aren\u2019t up for dissecting it yourself, ask your butcher to cut it into pieces for you. Otherwise if there\u2019s no knife-wielding butcher about you can always cheat and go for chicken thighs. If you\u2019re unsure whether the chicken is cooked through, pierce with a sharp knife and the juices from the chicken should come out clear.\nFaire en avance \u2013 get ahead: The veg and chicken can be prepared up to a day in advance, then simply pop it all in the baking tray and cook as indicated in the recipe.\nMarinating time: 30 minutes \u2013 overnight\n", "cookTime": "PT1H", "recipeCuisine": "French", "name": "Poulet r\u00f4ti au vin rouge (Roast Red Wine Chicken)", "recipeIngredient": "Chicken", "recipeCategory": "Dinner, Main Course", "prepTime": "PT30M", "totalTime": "PT1H30M", "recipeYield": [ "Serves 4-6", "Serves 4-6" ], "description": "Looking for a recipe to make for family and friends at the weekend? This roast chicken with red wine and potatoes from Rachel Khoo is wholesome and delicious.", "datePublished": "2013-08-30T09:58:35+01:00", "image": "https:\/\/\/wp-content\/uploads\/2021\/08\/9780718177478_roast_red_wine_chicken_s900x0_c3840x2243_l0x1385.jpg", "dateModified": "2021-08-19T13:50:48+01:00", "author": "url": "https:\/\/\/chefs\/rachel-khoo\/", "name": "Rachel Khoo", "@context": "http:\/\/", "@type": "Person" , "@context": "http:\/\/", "@type": "Recipe"}var dataLayer_content = "pageTitle":"Poulet rôti au vin rouge (Roast Red Wine Chicken)","pagePostType":"recipes","pagePostType2":"single-recipes","pagePostDate":"August 30, 2013","pagePostDateYear":"2013","pagePostDateMonth":"08","pagePostDateDay":"30","pagePostDateDayName":"Friday","pagePostDateHour":"09","pagePostDateMinute":"58","pagePostDateIso":"2013-08-30T09:58:35+01:00","pagePostDateUnix":1377856715,"pagePostTerms":"main_ingredients":["Chicken"],"cooking_methods":["Roast"],"occasions":["Dinner Party"],"recipe_types":["Dinner","Main Course"],"cuisines":["French"],"feature_categories":["Something for the weekend"],"postCountOnPage":1,"postCountTotal":1;dataLayer.push( dataLayer_content );(function(w,d,s,l,i))(window,document,'script','dataLayer','GTM-PPVMQJ3');(function(h,o,t,j,a,r)function()[]).push(arguments);h._hjSettings=hjid:445702,hjsv:5;a=o.getElementsByTagName('head')[0];r=o.createElement('script');r.async=1;r.src=t+h._hjSettings.hjid+j+h._hjSettings.hjsv;a.appendChild(r);)(window,document,'//','.js?sv=');#spu-bg-11780 background-color: rgba(0,0,0,0.5);#spu-11780 .spu-close font-size: 30px;color: rgb(0, 0, 0);text-shadow: 0 1px 0#000;#spu-11780 .spu-close:hover color: #000;#spu-11780 background-color: rgb(227, 226, 219);max-width: 726px;border-radius: 0px;height: auto;box-shadow: 0px 0px 0px 0px #ccc;#spu-11780 .spu-container border: 2px solid;border-color: #000;border-radius: 0px;margin: 0px;padding: 40px;height: calc(100% - 0px); 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Little French Kitchen Red Wine Roast Chicken Recipel

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.

2. Preheat the oven to 425 F. Dry the chicken with paper towels. Coat the skin with olive oil and season liberally inside and out with salt and pepper. Tie the legs together tightly with kitchen twine. Place the chicken breast-side up in a roasting pan or oven-safe skillet and insert a probe thermometer between the leg and thigh joint. Transfer to the oven and roast until the thermometer reads 175 F, about 1 hour. Transfer chicken to a meat board. Tent loosely with foil. Let rest for about 15 minutes.

Still searching for good sauces for chicken? French flavors are abundant in this recipe. Sauteed onions and garlic are just the start of this aromatic sauce. Fennel and mushroom simmer in a white wine and chicken stock base. Other notable ingredients include fresh basil and Nicoise olives. Spoon this sauce over roast chicken provençal and enjoy. Make mushroom fennel sauce.

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. 350c69d7ab


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