Prepare to be transported to the rustic kitchens of France with a dish that will make your taste buds dance and your dinner guests swoon! This extraordinary Poulet au Vin isn't just a chicken recipe—it's a culinary journey that transforms simple ingredients into a symphony of rich, wine-infused flavors that will have everyone asking for seconds. Whether you're a seasoned home chef or a curious cooking enthusiast, this classic French dish promises to elevate your dinner game and bring a touch of Parisian elegance to your table.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups red wine
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bouquet garni
- Salt and pepper to taste
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat the chicken pieces dry with paper towels to ensure proper browning.
- Season the chicken pieces generously with salt and freshly ground black pepper on all sides.
- Heat a large, heavy-bottomed Dutch oven or casserole over medium-high heat. Add a splash of olive oil to coat the bottom of the pan.
- Working in batches, brown the chicken pieces until they develop a golden-brown crust on all sides, approximately 3-4 minutes per side. Remove browned chicken and set aside on a plate.
- In the same pan, add chopped onions, sliced carrots, and minced garlic. Sauté until the vegetables begin to soften and become translucent, about 5 minutes.
- Return the browned chicken pieces to the pan. Add the bouquet garni and pour in the red wine, ensuring the chicken is mostly covered by the liquid.
- Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pan and let the chicken braise slowly for approximately 45-50 minutes.
- Check the chicken periodically, turning the pieces and ensuring the liquid maintains a gentle simmer. Add a little water or additional wine if the liquid reduces too much.
- Test the chicken for doneness by piercing the thickest part with a knife. The juices should run clear, and the internal temperature should reach 165°F (74°C).
- Once cooked, remove the bouquet garni. Taste and adjust seasoning with additional salt and pepper if needed.
- Let the chicken rest in the sauce for 10 minutes before serving to allow the flavors to meld and the meat to become more tender.
- Serve hot, spooning the rich wine sauce and vegetables over the chicken. Accompany with crusty bread or roasted potatoes.
Tips
- Temperature Matters: Always let your chicken come to room temperature before cooking to ensure even browning and more tender meat.
- Pat Dry for Perfect Sear: Use paper towels to remove moisture from chicken pieces, which helps achieve that beautiful golden-brown crust.
- Brown in Batches: Don't overcrowd the pan when browning chicken. Working in batches ensures each piece develops a perfect, crispy exterior.
- Wine Selection: Choose a good quality red wine you'd enjoy drinking. A robust Burgundy or Pinot Noir works wonderfully in this recipe.
- Low and Slow: Braising requires patience. Maintain a gentle simmer to keep the chicken tender and allow flavors to develop fully.
- Rest is Best: Let the chicken rest in the sauce for 10 minutes after cooking to enhance flavor absorption and tenderness.
- Serve with Love: Pair this dish with crusty bread or roasted potatoes to soak up the delicious wine sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
