French wine-flavored chicken French-style wine-flavored chicken stew originated from France. This famous French dish is mainly made from chicken legs, bacon, red wine, etc. The chicken made in this way is very delicious and is carefully cooked.
Western food made from scratch.
Now I will share with you how to make French wine-flavored chicken stew.
French Wine Braised Chicken 1 Ingredients List 4 tablespoons olive oil (60 ml) 1 clean chicken (with skin) 2 celery stalks 8 small onions 3 garlic cloves (crushed) 180g smoked bacon (chopped) Red wine
750 ml (1 bottle) Chicken broth 500 ml Stew mixed spice packet 1 small packet of butter 3 tbsp mushrooms 200 g cilantro 30 g (chopped) Salt 5 g all-purpose flour 3 tbsp black pepper crushed 5 g 2 carrots Preparation steps Step 1.
Preheat the oven to 150 degrees.
Wash the small onions, leaving the roots intact, cut them lengthwise and set aside.
Cut the chicken into 6 chunks.
Heat 2 tablespoons olive oil in a skillet over medium heat.
Add the chicken pieces to the frying pan and fry until golden brown. Transfer the chicken pieces to a large saucepan.
Step 2: Leave the bottom oil in a frying pan, put the chopped celery stalks, diced carrots, small onion cubes and minced garlic into the pot, stir-fry over medium heat until fragrant, and slowly stir-fry for 10 minutes until the celery stalks become soft.
Add the crumbled smoked bacon to the pan and fry until the bacon is golden brown.
Pour ingredients from skillet into saucepan.
Step 3. Pour the red wine into a flat-bottomed frying pan, bring to a boil over medium heat, use a wooden spatula to gently scoop up the slightly burnt residue at the bottom of the pan, and let it blend into the soup.
Pour the soup into the saucepan and pour in the chicken stock until the chicken is completely immersed in the soup.
Add the stew mixed spice packet, stir the soup gently, put the stew pot into the preheated oven, 150 degrees, and bake for 2 hours.
Remove the saucepan and place on a drying rack.
Plate the chicken and discard the stew ingredients.
Step 4. Put the butter and flour into a pot, heat over low heat and stir continuously until even and smooth, then pour it into the saucepan.
Stir the sauce in the pot constantly until it thickens, then return the chicken to the saucepan.
Step 5: Clean the frying pan, add 1-2 tablespoons of olive oil, put the mushrooms into the pan and fry until golden brown.
Pour the mushrooms into the stew pot as well.
Season with salt and cracked black pepper, and sprinkle with chopped coriander.
Can be served with mashed potatoes.
French wine-flavored chicken stew 2 Main ingredients preparation: 2 chicken legs, 400 ml of red wine (analyze the specific situation).
Preparation of ingredients: 1 tablespoon of table salt, 200 grams of potatoes, 100 grams of mushrooms, 3 slices of bacon, 5 small red onions, 350 ml of chicken stock, 1 bay leaf, 1 sprig of rosemary, 1 tablespoon of tomato paste, corn
1 tablespoon of starch, 1 tablespoon of butter and pepper (check the specific taste).
Production process: 1. First, cut the prepared bacon into slices and set aside.
Secondly, clean the potatoes, mushrooms and small red onions and cut them into chunks and set aside.
2. Take up the pot, add butter to the pot and turn on the heat.
Once the butter has melted in the pan, add the sliced ??bacon, potatoes, mushrooms, and red onions.
After stir-frying for a while, add a little salt and pepper to the pot, then take it out and set aside.
3. Clean the chicken legs and sprinkle them with salt.
Return to the pot and add an appropriate amount of vegetable oil to the pot.
When the oil is hot, add the chicken legs to the pan and fry until golden brown on both sides.
Then add an appropriate amount of tomato sauce to the pot and stir-fry together.
4. Add red wine to the pot and cook for about 5 minutes.
After the alcohol has evaporated, add the bacon and vegetables you stir-fried previously.
5. Add the remaining red wine, chicken stock, bay leaf, and rosemary to the pot.
Then cover the pot with a lid and cook over medium heat for about 30 minutes.
6. Add cornstarch to thicken the soup until it becomes thick.
Finally add a little salt and pepper, take it out of the pan and serve on a plate.