Red Wine Chicken
Ingredients
- 4 pcChicken leg (cut in half)
- 500 mlRed wine (full-bodied type)
- 100 gPancetta or dry rolled pork belly (diced)
- 1 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 20 gWheat flour
- 1 pcRosemary (fresh sprig)
- 4 pcSage (leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
- 250 mlChicken broth
Method
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.
- 1
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
In the same fat, add the pancetta, onion, and garlic. Sauté until the pancetta fat becomes translucent and the onions are soft.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The sauce will be even smoother after reheating over low heat.
