Chicken with Red Wine Sauce
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This abbreviated version of coq au vin is best made with red wine chicken stock, which is broth made exactly like brown chicken broth, except that red wine is used instead of water (but you can get by without it). Use a soft, low-tannin, low-acidic wine, such as a Merlotfrom Argentina. If you want to make this dish more like an authentic coq au vin, add the Burgundian garnish-the pearl onions, bacon, and mushrooms. Makes 4 main-course servings.
ingredients
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serves: 4
in Sautéed Chicken Butter recipe
1 cup red wine (or reduced red wine) chicken stock (brown broth made with wine)
2 tablespoons homemade meat glaze (or 1 tablespoon commercial meat glaze, dissolved in 3 tablespoons hot water) (optional)
1 tablespoon balsamic vinegar
2 tablespoons butter
1 tablespoon heavy cream (broth, or water, or more as needed) (optional)
Salt
Pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 82
- Total Fat: 6.9 g
- Saturated Fat: 4.2 g
- Trans Fat: 0.2 g
- Cholesterol: 18 mg
- Sodium: 82.4 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.2 g
- Sugars: 0.7 g
- Protein: 1.1 g
preparation
1. Prepare the chicken as directed, and then transfer to warmed plates or a platter and pour the fat out of the pan. Pour the wine and the glaze into the pan and boil down until lightly syrupy. This will happen faster if you are using meat glaze and will not happen if you do not use the stock or glaze. Add the vinegar, boil for 30 seconds, and whisk in the butter. If the sauce gets too thick, thin it with a little heavy cream, broth, or water.
2. Season with salt and pepper and pour over the chicken or pass in a sauceboat at the table.
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comments
Serena
May 9, 2012