Rosa Cooking

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Poulet rôti au vin rouge (chicken roasted in red wine)

Beautiful !!! Beautiful dish baked in one pot, the result is a wonderful, fragrant chicken with crispy skin. Don't forget the roasted chicken when serving, topped with a wonderful sauce that is squeezed during baking.

Preparation steps

  • Marinade: Mix together tomato concentrate, red wine, vinegar and spices. Clean the chicken from excess fat, wash, dry, salt and pepper well. Put the chicken in the marinade. Stir well / it is best to put everything in a frozen bag, close it, then mix gently to season the prosciutto in the chicken and leave it in the fridge for at least 30 minutes until the whole night.
  • During that time, wash the potatoes well (young potatoes / small ones are great for this recipe), but if you don't have them, feel free to slice the bigger potatoes. Also, if you are not sure about the supplier, peel them. Put the potatoes in a saucepan, pour water. Let the water boil, add a little salt, let the potatoes cook for 5 minutes. Drain it. Peel a carrot and an onion. If you have a large carrot, cut it in half. Do the same with the onion. Preheat oven to 200c. Put only a little olive oil in a ceramic baking dish. Put onions, potatoes and carrots on the bottom. Arrange the chicken pieces more, cover all 150ml with water and the rest of the marinade. Cover with foil, then leave in the oven for about 30-40 minutes. Unclip or remove the foil, then continue baking for another 20 minutes until the skin is golden.

Serving

Serve immediately with salad.

Tags

chicken lunch poulet

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