Chicken with Red Wine

How about preparing chicken in a red wine sauce this time? It cant go wrong! In this case, its only the chicken that has had a bit too much to drink!

Details

  • Preparation Time: 18 minutes
  • Cooking Time: 37 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 6

Ingredients

  • 1.2 kg Meat, chicken, thighs

  • 1 piece Onion, raw

  • 3 twigs Spices, ginger, ground

  • 3 twigs Rosemary, fresh

  • 3 pieces Chili peppers, jalapeño, fresh

  • 3 pieces Spices, bay (leaves)

  • 1.5 dl Alcohol, Wine, Red

  • 5 spoon Oil, vegetable oil, canola

  • 5 twig Parsley, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 250 g Mushrooms, mushrooms, fresh

  • 5 slice Meat, pork, loaf

Rice

  • 4 dl Rice, white, short grain

  • 6 dl Water

  • 2 pinch Salt, table

Steps

  1. Carefully clean the chicken, wash it, and cut it into approximately 8 pieces. Thoroughly wash the thyme and rosemary and shake them dry. Peel the onion and finely chop it. Clean the mushrooms, quickly rinse them, and slice them. Cut the prosciutto slices into smaller square pieces. Thoroughly wash the chili peppers, cut off the stems, halve them lengthwise, and finely chop them along with the seeds.

  2. Place a larger deep pan on the stove, heat it up, and then heat the oil in it. When the oil is hot enough, place the chicken pieces in the pan, lightly salt them, and sear them well on all sides over high heat. Transfer the seared pieces to a plate, and in the pan, add the onion, prosciutto, mushrooms, and herbs. Sauté everything over moderate heat, stirring until the onion becomes translucent, then return the chicken pieces to the pan. Pour about 0.5 dl of wine over everything and wait for it to evaporate, then add the remaining wine.

  3. Add the bay leaf and chili peppers, season with salt and pepper to taste, then cover and simmer gently over low heat for about 20 minutes. Meanwhile, prepare the rice according to the described procedure using the listed ingredients.

  4. After twenty minutes of simmering, uncover the pan and cook for an additional 10 minutes. Remove the herbs. Thoroughly wash the parsley and finely chop it. Place the cooked meat on plates, pour the sauce over it, sprinkle with parsley, and serve with rice.

Nutrition Information (Per 100g)

  • Calories: 161.86 kcal
  • Fat: 11.41 g
    • Saturated Fat: 2.57 g
  • Carbohydrates: 2.77 g
    • Sugars: 0.99 g
  • Protein: 10.52 g
  • Fiber: 0.99 g

Advice

If we dont like spicy food, we can omit the use of chili peppers. Cut the chicken into eight pieces following the procedure below: First, separate the thighs by cutting the skin between the thigh and breast with a knife or poultry shears. Find the oval piece of meat near the spine with the tip of the knife and cut it so it hangs on the thigh. Bend the thigh firmly outward to pop the bone out of the hip joint. Cut the thigh along with the hip part of the meat, then turn the chicken and repeat the process with the other thigh. Then, further halve the thighs at the joint, following the white layer of fat on the underside. Cut off the wing tips and discard them. Place the chicken on its back and cut into the meat right next to the breastbone. Then cut the breastbone with a knife or shears. Halve each breast diagonally, cutting through the meat and ribs so that each side has one breast piece with the wing.