Red Wine Stewed Rooster Coq Au Vin
1.
Pour red wine into the pot and adjust the heat to medium
2.
Put all the cut vegetables, thyme and bay leaves in it, cook until it starts to boil, put it in the pot, let it cool until the temperature of the red wine drops to room temperature
3.
Put the large pieces of chicken or drumsticks into the red wine, seal them and refrigerate overnight
4.
After refrigerating overnight, remove the chicken from the red wine and use a kitchen paper towel to remove the moisture.
5.
Put two spoons of olive oil and 15g of butter in the pot. When the butter melts, start adding the chicken. Bake the chicken on both sides until it is browned.
6.
After the chicken is fried, take out the chicken, take all the vegetables in the red wine, put it in the pot where the chicken was fried, add a spoonful of tomato paste and appropriate amount of salt and pepper, and start to fry.
7.
Put the fried vegetables in a casserole, put the fried chicken on top, pour in red wine and a bowl of chicken broth, salt and pepper, bay leaf and thyme
8.
Preheat the oven to 130 degrees and simmer for about 3 hours.
9.
After the stew, pour 20g of flour into the filtered soup to thicken it, and pour the juice on the chicken and vegetables when it reaches the plate.
