I love creating chicken recipes for my husband, I don’t cook that much red meat (mostly I cook lamb)because I still haven’t found a good butcher for lamb meat in Singapore. Most of chicken recipes are grilled or baked but I wanted to make something saucy based on French Cuisine because while I was working in restaurants that’s what I cooked mainly and I loved it.
As much as I love French Cuisine my husband isn’t a big fan of it so I have to come up with recipes which he would enjoy. And this is my second Red Wine Braised Chicken and he prefers this one better that the first one.
So this how you make this dish!
- 500 g chicken legs skinned and scored
- 2 big onions finely sliced
- 3 cloves of garlic chopped
- 2 sprigs of thyme and rosemary
- 400 ml red wine
- 15 ml demi glace
- 200 ml or as needed water
- 1 pinch saffron (optional)
- Few pinches of crushed black pepper
- Few pinches of red chilli (optional) I added it as my husband likes it spicy
- Salt to taste
- 1 tbsp olive oil
- 1 tsp butter
Marinate the chicken with salt, black pepper, chopped rosemary and 1 tbsp red wine. Keep it in the fridge at least for 30 minutes.
Heat 1 tsp of oil and brown the chicken pieces from both sides. Keep it aside.
In the same pan add rest of the oil and half of the butter. tip the onion and garlic. Sauté till golden brown. Add the herbs and red wine, reduce the wine by half. Add the browned chicken and keep stirring till the liquid is reduced.
Dissolve demi glace in water.
Add in the demi glace water, red chilli powder, black pepper, saffron and salt.
Cook till chicken is nicely cooked.
Take the chicken out of the sauce. Strain the sauce chinois or fine mesh strainer, this step is completely optional but if you want a velvety sauce do it.
In the same pan add rest of the butter and chicken, glaze it well.
Serve hot with sauce on the side.
Serve it with mashed potatoes or with pasta.