Rooster in wine in 30 minutes
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rooster in Wine, or cock-o-wenA classic French dish, this red sauce can take hours, sometimes even days, to prepare, given the marinating process. But with this recipe, you'll have a sumptuous dinner in just half an hour. The red sauce is made with wine, fried bacon, mushrooms, and pearl onions (use frozen to save time peeling them). Grilled chicken is added to the sauce, heated through, and voila! The flavor and aroma are complex and multifaceted, just like any true French dish should be. Sprinkle with fresh herbs and enjoy with a glass of red wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 grilled chicken, cut into 8 pieces
- 4 thick slices bacon, cut into 1cm wide strips (about 120g)
- 280 g of champignons, cut in half or quarters
- 2 cloves garlic, crushed
- 1.5 tbsp. premium flour
- 2 tsp tomato paste
- 1.5 cups chicken broth
- 1 cup red wine
- 1.5 cups frozen pearl onions
- 2 sprigs of thyme or a pinch of dried thyme
- 2 tablespoons chilled unsalted butter, cut into 4 pieces
- A pinch of sugar, optional
- 1 teaspoon chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: grilled chicken, bacon, champignon mushrooms, onion sets, red wine, thyme
Cooking the dish according to the recipe:
- Place the bacon in a large, cold skillet with high sides and cook over medium heat, stirring occasionally, until browned and crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl and set aside.
- Drain most of the rendered fat from the skillet, reserving only 2 tablespoons. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt, and some freshly ground black pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the garlic, flour, and tomato paste and cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add the chicken broth, wine, onion, thyme, 1/2 teaspoon salt, and some more black pepper. Bring to a simmer, then cook until thickened, about 4 minutes.
- Reduce the heat to medium and whisk in the butter, one piece at a time. If the sauce tastes a little tart, add sugar. Add the chicken and fried bacon to the sauce and simmer until the chicken is heated through, 6-7 minutes. This may take up to 10 minutes if the chicken is cold, or only 3 minutes if it's warm. Baste the chicken with the sauce occasionally to coat completely. Stir the chicken into the sauce, remove the thyme stems, sprinkle with parsley, and serve.
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