0 0
Robust Winter Chicken Dish

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 lbs chicken pieces
6 - 10 small onions
4 teaspoons soy sauce
1 lemon, sliced thinly, with rind
oil (for frying)
1 cup red wine
1/2 cup brown sugar
1/4 cup water
3 tablespoons soy sauce
2 tablespoons fresh rosemary, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon fresh ginger, grated

Nutritional information

514.1
Calories
189 g
Calories From Fat
21 g
Total Fat
6 g
Saturated Fat
103.5 mg
Cholesterol
1203.6 mg
Sodium
43.4 g
Carbs
3 g
Dietary Fiber
31.7 g
Sugars
29.1 g
Protein
380g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Robust Winter Chicken Dish

Features:
    Cuisine:

    Way better than coq au vin!! The sauce was so good, we could have eaten it even without the chicken. I prepared everything for the sauce before starting with the chicken pieces and started to boil it right after I put the lid on. The fried lemon slices are incredible! I did have to add two tablespoons water to the chicken, though, because it started to burn. Maybe the tamari which used in place of regular soy sauce burns more quickly.
    Thanks so much for posting, I'll make this definitely again quite often!
    Made for the Cook-A-Thon in memory of Gideon.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Robust Winter Chicken Dish, This leans towards Coq au Vin, but isn’t It’s my effort at a chicken with a robust sauce, and it was delicious Serve with rice or cous-cous, a green vegetable and a salad , Way better than coq au vin!! The sauce was so good, we could have eaten it even without the chicken I prepared everything for the sauce before starting with the chicken pieces and started to boil it right after I put the lid on The fried lemon slices are incredible! I did have to add two tablespoons water to the chicken, though, because it started to burn Maybe the tamari which used in place of regular soy sauce burns more quickly
    Thanks so much for posting, I’ll make this definitely again quite often!
    Made for the Cook-A-Thon in memory of Gideon


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    used 4 Large Whole Legs of Chicken For This. If Using Very Small Pickling Onions, Use the Larger Amount. Mine Was Bigger, and used About 5 Onions.

    2
    Done

    Heat the Oil and When Hot, Add the Chicken and Brown on All Sides.

    3
    Done

    Then Add the Peeled Onions, the Sliced Lemon, and the 4 Teaspoons Soy Sauce. Turn Heat Quite Low, Put Lid on, and Fry Slowly and Gently Until Chicken Is Cooked Through and Onions Are Soft. You'll Need to Turn Chicken a Few Times. If There's Any Chance of Burning, Add a Tiny Bit of Water.

    4
    Done

    (you Can Do This in the Oven as Well).

    5
    Done

    in the Meantime, Mix the Wine (use a Good Cabernet, Merlot, or Good Everyday Drinking Wine), Sugar, Water and 3 Tablespoons Soy Sauce in a Small Pot.

    6
    Done

    Bring to the Boil, and Keep at a Rolling Boil Until the Liquid Has Reduced by a Half or Less. It Will Thicken Slightly. (be Careful not to Burn Yourself!).

    7
    Done

    as Soon as the Sauce Has Reduced and Thickened, Add the Rosemary, Garlic and Ginger.

    8
    Done

    Transfer the Chicken to an Oven Dish, Then Ladle Over the Sauce. Cover Lightly and Keep in a Warming Oven If Necessary -- Standing Improves the Flavour.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Green Papaya Seafood Salad
    previous
    Green Papaya Seafood Salad
    Crispy Fish Sausages
    next
    Crispy Fish Sausages
    Green Papaya Seafood Salad
    previous
    Green Papaya Seafood Salad
    Crispy Fish Sausages
    next
    Crispy Fish Sausages

    Add Your Comment

    20 − five =