Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Stir Fried Chicken in Wine Recipe

Ingredients : Serves 4

1.5 kg

500 ml

 

1 tablespoon

125 g

1

2 cloves

1 tablespoon

1 tablespoon

1 tablespoon

500 ml

12

3 tablespoons

12

2 tablespoons

Chicken, cut into 8 pieces

Good quality red wine bouquet garni

(including Thyme, bay leaf and parsley)

Olive oil

Speck, skin discarded, cut into strips

Onion, chopped

Garlic, crushed

Brandy

Plain (all-purpose) flour

Tomato paste (puree)

Chicken stock

Baby onions, peeled

Unsalted butter, chilled

Button mushrooms

Chopped parsley, to serve

Method :
  • Place the chicken pieces in a glass or ceramic dish and add the red wine and bouquet garni.

  • Cover and marinate in the refrigerator overnight.

  • In a heavy, cast iron pan, heat the oil over medium-high heat and add the speck. Cook until it renders some of its fat and is golden brown. Drain on paper towels, leaving the fat in the pan.

  • Pat the chicken dry and retain the marinade and bouquet garni. Fry the chicken pieces three or four at a time until they start to change color. Remove from the pan.

  • Add the onion and cook for 1 minute. Add the garlic and brandy and cook until all the liquid has evaporated.

  • Stir in the flour and the tomato paste. Deglaze the pan with the reserved marinade and bouquet garni and reduce the liquid by half.

  • Return the chicken to the pan, then add enough stock to cover the chicken pieces. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes.

  • While the chicken is cooking, bring a saucepan of salted water to the boil and blanch the baby onions for 8 minutes. Drain.

  • Melt 20 g of butter in a saucepan, add the button mushrooms and cook for 4 minutes, then remove form the pan.

  • When the chicken has been cooking for 30 minutes, add the mushrooms and baby onions to the pan and cook for another 10 minutes.

  • Using a slotted spoon, transfer the chicken and vegetables to a platter. Remove the bouquet garni.

  • Return the pan to the heat and boil vigorously to reduce by almost half. Then cut the remaining butter into small cubes and whisk it one piece at a time into the sauce until the sauce is rich and glossy.

  • Strain the sauce over the chicken and garnish with the parsley.

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