Chicken with Red Wine Sauce Simplest Method

Poulet au Vin Rouge

Preparation info

  • Makes


    Main-Course Servings (See )
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 2 chickens (4 pounds [1.8 kg] each), quartered (see instructions)


Remove the thigh bone from the chicken legs so the thigh cooks in the same time as the breast. Season the chicken parts with salt and pepper and cook them, skin-side down first, in 2 tablespoons of butter in a heavy skillet or sauté pan over medium to high heat until the skin turns crispy, about 12 minutes. As soon as you put the chicken in the pan, jerk the h