Best Red Wine Roast Chicken Poulet Roti Au Vin Rouge Recipes

POULET AU PAPRIKA

Poulet Au Paprika image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 chicken legs, split between thigh and drumstick
Salt and freshly ground black pepper
1 tablespoon bacon drippings or oil
1 red pepper, seeded and cut into roughly 2-inch/5 cm julienne
1 onion, sliced
1/2 small fennel bulb, finely chopped (optional)
1 tablespoon high-quality hot or sweet Hungarian paprika
1 clove garlic, minced
1/2 cup/125 ml white wine
2 tomatoes, roughly chopped
1 bay leaf
2 tablespoons sour cream or creme fraiche
Squeeze lemon juice, to taste (optional)

Steps:

Season the chicken with salt and pepper. Heat the bacon drippings in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but a tablespoon of the fat from the pan.
Lower the heat and add the julienned pepper, onion, fennel, if using, and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.
Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)

Poulet au Vin Rouge (Chicken with red wine sauce) image

Provided by Pierre Franey

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 chicken, 2 1/2 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
1/4 cup peanut or corn oil
8 very small white onions, about 1/4 pound, peeled
1 1/2 cups dry red wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams