Red Wine Chicken

Tender chicken pieces infused with a short, dark, and full-bodied red wine sauce. The skin is deeply browned, the sauce coats the meat perfectly, while rosemary and pancetta aromas define the character of this dish.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 709
• Protein: 40 g
• Carbs: 8 g
• Fat: 51 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 500 ml Red wine ( full-bodied type )
• 100 g Pancetta or dry rolled pork belly ( diced )
• 1 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 20 g Wheat flour
• 1 piece Rosemary ( fresh sprig )
• 4 piece Sage ( leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste
• 250 ml Chicken broth

Instructions

1. Browning the chicken

   In a skillet with olive oil, sear the chicken pieces skin-side down. The skin should be golden and crispy before turning them over to brown the other side. Remove and set aside.

2. Sweating the garnish

   In the same fat, add the pancetta, onion, and garlic. Sauté until the pancetta fat becomes translucent and the onions are soft.

3. Dusting with flour

   Dust the garnish with flour and add the tomato paste. Mix for one minute to cook the flour without burning it, which will help thicken the sauce later.

4. Deglazing and adding liquid

   Return the chicken to the pan. Pour in the red wine to deglaze the juices at the bottom. Add the rosemary, sage, and chicken stock. Bring to a boil.

5. Simmering and reduction

   Lower the heat, cover, and let simmer at a gentle bubble. At the end of cooking, remove the lid so the sauce reduces until it coats the back of a spoon.

Chef's tips

• Don't rush the browning of the chicken: this is where the juices are created that will give all the flavor to the sauce.
• If the sauce is too thin at the end of cooking, remove the chicken and reduce over high heat for a few minutes.

Storage

Keeps for 3 days in the refrigerator. The sauce will be even smoother after reheating over low heat.