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Chicken in a pot

Chicken in a pot with red wine sauce.

Chicken in oven recipe

Today we will prepare a dish in which intertwine the culinary traditions of the two countries.
Chicken in wine (one has only to recall the rooster in wine Julia Child) — is something French, and bake in a pot — is inherent in Russian national cuisine.
The thick walls of a clay pot heat slowly and evenly. The food is not cooked it, and languishing, keeping all the vitamins.
Meat in a pot always turns juicy, the vegetables are boiled soft, flavorful sauces infused and impregnated with all the dishes. Just imagine it, already want to turn the oven …

Find today pots on sale — is not difficult, they are sold on the markets in china with pottery shops. Now urban stores appeared yoghurt in clay jars (jug). This jug may replace your pot. A cover for the potty, you can make yourself from a flaky or steep dumpling dough. To do this, you need to roll the dough not too thin, cut a circle with a diameter larger than the pot, put the pot in a dish, cover the dough and press into dough to make a few holes with a toothpick, send it in the oven.

But back to our meal. What part of the chicken is better to take? Suitable all but the breast and the wings. The first — dry, and in the wings — the meat will not find in the afternoon with fire. I used chicken thighs and back. It is also possible to use chicken feet by dividing them into two parts.

Ingredients 2 pot 500 ml:

Chicken — 600 g
Leeks (white part only) — 2 pcs. (Or 1 medium onion)
Carrots — 1 pc. (≈ 150 g)
Potatoes — 2 small or 1 large (≈ 250 g)
Dried apricots — 10 pcs.
Dry red wine — 200 ml.
Tomato paste (tomato juice) — 1 tbsp
Jambul — 1 tsp
Garlic — 2 cloves
Sunflower oil — 4 tbsp
Salt and red hot pepper to taste.

Chicken washed, were dried with paper towels and cut into large pieces.

Onions cut into rings quarter, leeks — rings. Carrot mode lengthwise into two parts and then transversely. Dried apricots divide into two parts. Potatoes can be cut into cubes of medium size.

In the frying pan with sunflower oil over high heat fry the chicken — 1 minute. Then add the onions and carrots and reduce fire.

After a few minutes, add potatoes. Then pour in the wine. If you want to wine taste was more pronounced, add to extinguish only 150 ml. And the remaining 50 add in a lot of pots on already decomposed.

Add the tomato paste. And simmer for another 10 minutes on low heat with the lid open, to evaporate the alcohol.

Remove the pan from the heat, salt, pepper, add the tarragon, dried apricots, fine-cut garlic. You can add a bit of greenery, such as parsley.

Thoroughly mix and shifts in pots.

Close the cover of clay and send them in a preheated 220 degree oven for 30 minutes. If you are cooking a dough lid, after 10 minutes, reduce the temperature to 180 and bake another 20-30 minutes. In the process of cooking the sauce will be more, and vegetables with chicken a bit tough. completion is determined on the potatoes and carrots.

We take out the pots, Let cool slightly. Serve.
Bon Appetit!



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