Best Pollo En Vino Rojo Chicken In Red Wine Recipes

POLLO EN VINO ROJO - CHICKEN IN RED WINE

Steps:

• Place chicken pieces in plastic bag in deep bowl.
• Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
• Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
• In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
• Crumble bacon and set aside.
• Drain chicken reserving marinade.
• Brown chicken pieces in reserved bacon drippings, about 15 minutes.
• Drain off fat.
• Remove garlic and bay leaf from marinade.
• Pour marinade over chicken in skillet.
• Add drained tomatoes, carrot and wine.
• Cover and cook over low heat 35- 40 minutes or until chicken is tender.
• Remove chicken.
• Stir bacon into sauce; season with salt and pepper.
• Spoon over chicken.

CLASSIC 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.
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