Chicken in wine
8 servings
120 minutes
Chicken in wine is a classic dish of French cuisine inspired by the famous 'Coq au Vin'. This exquisite combination of tender meat infused with the aroma of herbs, vegetables, and rich red wine creates a delightful experience. Historically, this recipe emerged as a way to tenderize tough meat by slowly braising it in wine and spices. The dish impresses with its rich flavor, where the sweetness of carrots and onions harmonizes with the depth of wine and the spiciness of rosemary and thyme. Lentils soaked in a rich sauce add textural contrast and make the dish particularly hearty. Chicken in wine is perfect for a cozy dinner or festive gathering, filling the home with warmth and aromas of traditional French gastronomy.
1
Clean, chop the vegetables and place them on a baking sheet, drizzle with olive oil and put in a preheated oven at 180 degrees for 15 minutes.
- Red onion: 6 pieces
- Celery: 500 g
- Carrot: 2 pieces
- Olive oil: 100 ml
2
Cut the chicken into pieces, coat in flour, and fry in a mixture of olive and butter until golden brown, meaning it will be almost cooked.
- Chicken: 1.5 kg
- Butter: 50 g
3
Place pieces of chicken in a pot or a thick-bottomed pan, and layer vegetables on top. Season with salt and pepper, add rosemary and thyme leaves. Pour in a bottle of wine, cover with a lid, and cook on medium heat for about 30 minutes. Do not disturb the pot! Preheat the oven to 100 degrees. Then simmer everything under the lid for another 40 minutes.
- Chicken: 1.5 kg
- Red onion: 6 pieces
- Celery: 500 g
- Carrot: 2 pieces
- Fresh rosemary: 4 pieces
- Fresh thyme: 6 pieces
- Black peppercorns: 5 g
- Salt: to taste
- Red dry wine: 0.7 l
4
While the rooster is roasting in the oven, boil the lentils and at the end pour in a ladle of sauce from the pot.
- Green French Lentils: 300 g
- Red dry wine: 0.7 l
5
Place lentils on a plate and top with the rooster. Strain the sauce and serve separately.
- Green French Lentils: 300 g
- Chicken: 1.5 kg