Red Wine Stewed Chicken and Chicken Breast Salad

Name: Red Wine Stewed Chicken and Chicken Breast Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Native chicken; Some White mushroom; Some Dried mushrooms; Some bacon; Some Chicken breast; Some garlic; Some onion; Some parsley; Some Red wine; Some Broth; Some olive oil; Some salt; Some Black pepper; Some Extra virgin olive oil; Some Balsamic vinegar; Some Brewed soy sauce

by Alvin's delicious kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This easy-to-use chicken stew is a French home-cooked dish. It includes chicken, red wine, bacon and mushrooms. It can be heated on the stove. One and a half hours before and after are enough. After the meat is cooked through, you can take it out, collect the juice over high heat, and put the soup into a blender to make a sauce, which is the best with rice! There are many ways to make a chicken. Chicken breasts, legs, wings and bones are all suitable for their own cooking methods. For example, you can saute chicken breasts that are easy to dry after being stewed to make a quick cold salad, and Enjoying the stew together is a bonus! "

Red Wine Stewed Chicken and Chicken Breast Salad

1. Dab the chicken pieces dry, season with salt and black pepper, and fry on medium-high heat until the skin is golden brown (better to do this in batches, otherwise the water will quickly lower the temperature of the pan and become "cooked").

Red Wine Stewed Chicken and Chicken Breast Salad recipe

2. Take another pot and fry the fragrant bacon until the caramel-colored substance adheres to the bottom of the pot.

3. Add onion, whole garlic, and mushrooms and stir fry together until the fragrant is rich.

4. Put back the chicken nuggets and stir fry evenly.

5. Pour the red wine and the broth in a ratio of roughly 1:3 until the volume of the chicken is less than 3/4 of the volume of the chicken (the chicken itself contains a lot of water), boil for 3 minutes, cover, turn to the minimum heat and simmer for 1 hour or until the chicken is tender and not firm. Salt and season again after 30 minutes.

6. Season the chicken breasts with salt and black pepper, fry on medium-high heat until 8 is mature, cover and simmer for 5 minutes, take out and cool and tear thin strips by hand, and mix with balsamic vinegar, EXV olive oil, soy sauce, salt, black pepper, and hot sauce. Stir in Chop coriander, refrigerate for 15 minutes.

7. Remove the chicken after it is cooked through, open the lid and collect the juice on high heat for 10 minutes, then pour part of the soup and the soup into the blender, and pour it on the surface of the chicken after whipping smoothly. In addition, the remaining soup can be poured on the rice , And finally some coriander chopped to start!