
How To Make Poulet au Vin Rouge “Chicken with Red Wine”
As its name suggests, poulet au vin rouge is a French dish that has mushrooms and chicken cooked in a rich red wine sauce. A truly elegant dish.
Serves:
Ingredients
- 1smallchicken
- 12smallpearl onions
- 2tbspvirgin olive oil
- ½tspsugar
- ½cupwater
- 4largemushrooms
- cuponion,finely chopped
- 3clovegarlic
- 1¼cupsfruity red wine,dry
- ½tspdried thyme leaves,(or 1 sprig fresh thyme)
- 2bay leaves
- ¾tspsalt
- ¾tspfreshly ground black pepper
- 2tbspred wine
- 1tsppotato starch
Croutons:
- 4slicewhite bread
- 1tspcanola oil
- 2tbspfresh parsley,finely chopped
Instructions
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Cut the chicken into four pieces (two breasts with wings and two legs).
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Cut off the wings, and divide them at the joints into three pieces each.
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Skin and bone the breasts.
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Set the breasts aside with the two meatier wing pieces.
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Skin the legs, and separate the thighs from the drumsticks by cutting through them at the joint.
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Cut the ends off the drumsticks.
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Leave in the thigh and drum bones.
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Set the legs aside with the breasts and reserved wing pieces.
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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.
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Boil for a few minutes, or until the water has evaporated and the onions start frying.
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Cook until the onions are browned on all sides.
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Add the mushrooms, and sauté for 1 minute. Set aside, covered.
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In a large skillet, heat the remaining 1 tablespoon of oil.
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When hot, sauté the chicken wing pieces for 2 to 3 minutes, until lightly browned on all sides.
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Add the leg pieces, and brown them for 2 to 3 minutes on each side.
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Repeat with the breasts.
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Set all the chicken pieces aside.
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To the drippings in the skillet, add the chopped onion, and sauté for 1 minute.
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Then add the garlic, and cook for about 10 seconds.
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Add the wine, thyme, bay leaves, salt, and pepper, and bring to a boil.
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Return the dark meat and the wings to the pan, cover, and boil very gently for 8 minutes.
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Add the chicken breasts, and boil gently for another 7 minutes.
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This brings the total cooking time to 15 minutes for the dark meat and only 7 minutes for the breast meat.
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Add the dissolved potato starch to the pan, and stir until the pan juices are thickened.
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Then add the pearl onions and mushrooms with their juices to the red wine sauce,
Croutons:
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Preheat the oven to 400 degrees F.
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Trim the crusts from the bread, and cut the slices diagonally to form two triangles.
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Trim each triangle to form a heart-shaped crouton.
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Spread the oil on a cookie sheet, and press the croutons into the oil so they are moistened on both sides.
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Bake at 400 degrees F for 8 to 10 minutes, until nicely browned.
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At serving time, dip the tip of each crouton in the sauce to moisten it and then into the chopped parsley.
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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.
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Sprinkle the remaining chopped parsley over the chicken and garnishes.
Nutrition
- Calories:Â 782.80kcal
- Fat:Â 46.65g
- Saturated Fat:Â 12.06g
- Trans Fat:Â 0.25g
- Monounsaturated Fat:Â 21.43g
- Polyunsaturated Fat:Â 9.60g
- Carbohydrates:Â 22.71g
- Fiber:Â 2.31g
- Sugar:Â 4.67g
- Protein:Â 51.03g
- Cholesterol:Â 187.50mg
- Sodium:Â 767.14mg
- Calcium:Â 95.70mg
- Potassium:Â 777.00mg
- Iron:Â 4.35mg
- Vitamin A: 111.78µg
- Vitamin C:Â 10.47mg
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