Chicken with Red Wine Sauce Simplest Method

Name: Chicken with Red Wine Sauce Simplest Method (Poulet au Vin Rouge)
Cuisine: France
Ingredients: 2 chickens (4 pounds [1.8 kg] each), quartered (see instructions); salt; pepper; 2 tablespoons butter (for sautéeing the chicken; see additional butter listed); 2 tablespoons butter (for sautéeing the chicken; see additional butter listed); 2 large shallots or 1 medium-size onion, chopped fine; 2 large shallots or 1 medium-size onion, chopped fine; 2 cups [500 ml] full-bodied dry red wine; 2 tablespoons demi-glace or glace de viande, or 1 cup [250 ml] chicken broth (optional); 2 tablespoons demi-glace or glace de viande, or 1 cup [250 ml] chicken broth (optional); ¾ pound [335 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, or 1 package (10 ounces [280 g]) mushrooms, quartered from top to bottom; ¾ pound [335 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, or 1 package (10 ounces [280 g]) mushrooms, quartered from top to bottom; ¾ pound [335 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, or 1 package (10 ounces [280 g]) mushrooms, quartered from top to bottom; ¾ pound [335 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, or 1 package (10 ounces [280 g]) mushrooms, quartered from top to bottom; 1 tablespoon finely chopped parsley; 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 tablespoon flour worked to a paste with 1 tablespoon softened butter (beurre manié) (optional; not needed if you’re using demi-glace) or 4 tablespoons unsalted butter (if you’re not using the beurre manié; optional); 1 teaspoon red wine vinegar or more to taste; 1 tablespoon Cognac (optional)

Poulet au Vin Rouge

Preparation info

Makes
8
Main-Course Servings (See )

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

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

Europe
France
Main course

Method

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