Chicken with red wine – Knowledge
In this clear, approachable guide, the focus is on a classic dish: chicken bathed in red wine and finished with a handful of pantry staples. The method is straightforward enough for weeknights, yet generous enough to feel special for guests. The tone stays practical, showing how to balance time and flavor so the dish shines without turning into a kitchen project that drags on.
What follows is a practical walkthrough, presented in a practical, third‑person voice. The aim is to help cooks understand the ingredients, the sequence, and the simmering magic that deepens flavors as the pan develops its own sauce. The recipe relies on common items found in many homes, with room for small substitutions and personal touches.
At its heart, this dish combines tender chicken, smoky bacon, earthy mushrooms, and a wine-based sauce enriched with onions, garlic, and a hint of brandy. The result is a glossy, savory dish with a gentle sweetness that echoes the wine chosen. The process emphasizes stepwise browning, careful movement in the pan, and a final simmer that brings everything together into a comforting, cohesive sauce.
Items in the shopping list are simple: a free‑range chicken cut into medium pieces, red wine, smoked bacon, fresh herbs, brandy, onion, mushrooms, carrots, garlic, olive oil, salt, and white pepper. The list below lays out the ingredients in one place for quick reference and handy preparation before cooking begins.
- 1 free range chicken in medium pieces.
- 1/4 red wine.
- 150 grams of smoked bacon.
- Beautiful herbs.
- Brandy.
- Onion.
- Mushrooms.
- Carrots.
- Garlic.
- Olive oil.
- Salt.
- White pepper.
- Optional sugar for balance.
- Fry the bacon in a little olive oil and set it aside.
- Sauté the chicken pieces in the same oil over high heat until they are lightly seared on the outside and just a touch pink inside.
- Remove the chicken from the pan, lower the heat, and add the mushrooms and carrots in chunks. Let them soften briefly to release their aroma.
- Return the vegetables to the pan and add the finely chopped onion and garlic. Cook gently until the onion becomes translucent.
- Stir in the pieces of chicken and bacon, then add the brandy and flour. Stir with a wooden spoon until the flour takes on a light brown color.
- Pour in the wine, add a small amount of sugar if a touch of sweetness is desired, and sprinkle in the herbs. Stir to blend.
- Season with salt and white pepper. Cover with water and let the mixture simmer for about 20 minutes, or until the chicken is tender and the sauce has thickened to a coat-on-spoon consistency.
When served, this dish pairs well with a crusty bread or mashed potatoes that soak up the sauce. A light garnish of fresh herbs adds a bright note that lifts the overall flavor.