Wine-baked chicken

Ingredients for Cooking Baked Chicken in Wine

  1. Poultry carcass (chicken or rooster) to taste
  2. Quince-3 pcs.; taste
  3. Hot pepper-1 (dried) to taste
  4. Melted butter; taste
  5. Smoked bacon - 100g .; taste
  6. Bay leaf; taste
  7. Black pepper peas; taste
  8. Onion; taste
  9. Red wine-0.5 l.; taste
  10. Thyme; taste
  11. Salt. taste
  • Main ingredients: Chicken, Quince
  • Serving 5 servings
  • World CuisineFrench Cuisine


Cutting board ;, Knife ;, Frying pan ;, Plate.

Cooking Chicken Baked in Wine:

Step 1: Prepare the quince.

First, grind half the cinnamon sticks and add dried hot pepper to it, you can use peperoncino or cayenne pepper. I suggest you take just a little hot paprika. All this is well mixed. After we wash the quince and cut it into slices, and then the slices into halves. Then take a deep frying pan and fry quince in ghee. Fry until the crust takes on a golden hue. During frying, season the quince with cinnamon-pepper solution.

Step 2: Take the chicken.

To begin, we will tie the chicken with a rope so that when frying it fits in a pan. We do it as shown in the photos. Then take up the smoked bacon. We take out another pan and wipe it with a napkin or a special towel. Cut it into small slices and fry in oil. Fry so that there is more fat. We spread the resulting cracklings in a baking dish. Then on the fat, which was obtained from bacon, fry the chicken on all sides until golden brown. Each time you turn it, sprinkle with salt. Now add one bay leaf and several peppercorns to the baking dish. Then we cover with a layer of red onion cut in half rings. Then we lay the chicken sideways and lay it around the fried quince. We cover so that there is very little free space.

Step 3: Bake and serve.

We take the salt and sprinkle our wonderful chicken, and then fill it with wine. It takes half a bottle of wine, and you can add sweet sherry to the supplement. Place the dish in an oven preheated to 180 degrees. After about 15 minutes, the alcohol from the wine evaporates, then we take out the chicken and season with thyme and add a little water. Then we close the form with a lid so that the chicken bakes well, and put it back into the oven. After forty minutes, we again take out the form and turn the chicken on the other side. Slightly add salt, close the lid and send it to the oven for another half an hour. Half an hour has passed and we take the mold out of the oven and put the chicken on a separate plate, cover it with a towel. While the chicken is standing, filter the liquid. Then pour it into a stewpan and evaporate to half. Add a little flour and we get a classic sauce. The chicken garnish can be served with baked pumpkin or potatoes. We cut the bird meat in half, and lay the baked quince on top of the side dish. Enjoy your meal!

Recipe Tips:

- - You can also bake a chicken in white wine. Rely on which wine you like best.

- - Also, instead of quince, you can safely put apples or even pears.

- - The resulting sauce is best served in a separate plate, like a dressing for meat.