Chicken  later red wine and herbs

Chicken later red wine and herbs

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This recipe is based in the region of the French classic, coq au vin. It is a warm and hearty meal for Cool winter nights.

The ingredient of Chicken later red wine and herbs

  1. 1.5kg (about 8) chicken thighs, later than skin, parsons nose and visible fat removed
  2. 100g bacon picnic slices, chopped
  3. 16 eschalots or tiny pickling onions, peeled
  4. 1 medium brown onion, chopped
  5. 2 garlic cloves, chopped
  6. 2 tablespoons plain flour
  7. 375mls (1 1/2 cups) dry red wine
  8. 125mls (1/2 cup) Massel chicken style liquid amassing
  9. 1 large carrot, sliced
  10. 2 bay leaves
  11. 1/2 teaspoon dried thyme leaves
  12. 200g button mushrooms, stalks trimmed
  13. 2 teaspoons chopped roomy marjoram or oregano
  14. Salt & sports ground black pepper, to taste
  15. Couscous, to advance

The instruction how to make Chicken later red wine and herbs

  1. Preheat oven to 180u00b0C. Heat a large non-stick saucepan on top of higher than medium-low heat. increase be credited with the chicken in 2 batches and cook for 3 minutes each side or until browned. cut off surgically remove from pan.
  2. ensue the bacon to the pan and cook, stirring occasionally, for 2 minutes. Reduce heat to low and mount up eschalots and onion. Cook, stirring, for 5 minutes or until onion softens. build up garlic and flour and cook, stirring, for 1 minute. buildup heat to medium-high and ensue the wine, stock, carrot, bay leaves and thyme. Stir until boiling.
  3. Place chicken in a large flameproof casserole dish and pour the wine merger greater than the top. Cover and cook in preheated oven for 1 hour.
  4. cut off surgically remove the casserole from the oven and excite in the mushrooms and marjoram. Cover and cook for a extra 15 minutes.
  5. Remove from oven and use tongs to transfer chicken pieces to a plate. Cover in the same way as foil and set aside. Bring liquid to the boil exceeding medium-high heat and boil, uncovered, stirring occasionally, for 10 minutes or until condensed abbreviated by 1/3. Taste and season later than salt and pepper if necessary.
  6. Return the chicken to the liquid and simmer until incensed through. encouragement subsequently couscous.

Nutritions of Chicken later red wine and herbs

fatContent: 501.9 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 5.5 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 72 grams protein
sodiumContent:

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