Red wine braised chicken and chicken breast salad

Overview

This very easy-to-make chicken stew is a French home-cooked dish that includes chicken, red wine, bacon and mushrooms. It can be heated over a stovetop and takes about 1 and a half hours. After the meat is cooked, you can take it out, reduce the juice over high heat, and put the soup into a blender to make a sauce. It's the best with rice! A chicken can be cooked in many ways. Chicken breasts, legs, wings and chicken bones all have their own cooking methods that are suitable for them. For example, you can sauté the chicken breasts, which tend to dry out after being stewed, and make a quick cold salad. It’s a great bonus to enjoy with the stew!

Tags

• hot dishes
• home cooking
• foreign cuisine
• old man
• dinner with friends
• spring recipes
• summer recipes
• lunch
• bacon
• balsamic vinegar
• brewed soy sauce
• chicken
• chicken breast
• coriander
• dried mushrooms
• extra virgin olive oil
• garlic
• olive oil
• onions
• red wine
• stock
• white mushroom
• black pepper
• parsley
• salt

Ingredients

Steps

1. 1 Wipe the chicken pieces dry, season with salt and black pepper, and fry over medium-high heat until the skin is golden brown (it's best to do this in batches, otherwise the moisture will quickly reduce the temperature of the pot and turn it into "cooked").

   

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

   

3. 3 Add onions, whole garlic, and mushrooms and stir-fry until fragrant and rich.

   

4. 4 Add the chicken pieces back and stir-fry evenly.

   

5. 5 Pour red wine and stock in a ratio of approximately 1:3, covering 3/4 of the volume of chicken (chicken itself contains a lot of water), boil for 3 minutes, then cover, turn to the lowest heat and simmer for 1 hour or until the chicken is tender and not hard, season with salt again after 30 minutes.

   

6. 6 Season the chicken breast with salt and black pepper, fry over medium-high heat until cooked, cover and simmer for 5 minutes, remove and cool, tear into thin strips by hand, mix evenly with balsamicvinegar, EXVoliveoil, soy sauce, salt, black pepper, and hot sauce, stir in chopped coriander, and refrigerate for 15 minutes.

   

7. 7 When the chicken is cooked, take it out, open the lid and reduce the juice over high heat for 10 minutes. Then pour part of the soup into the blender together with the soup. Stir until smooth and pour it on the surface of the chicken. The remaining soup can be poured over the rice. Finally, add some chopped coriander and you're good to go!