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Corn Chicken in Pinot Noir

5 from 7 votes
Total Time 5 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 79 kcal

Ingredients
 

Marinade:

  • 1 Onion
  • 1 Clove of garlic
  • 1 Carrot
  • 1 Pc. Leek
  • Fresh thyme
  • Fresh parsley
  • 2 Bay leaves fresh
  • 1,5 liter Pinot Noir

Extra:

  • 1 pinch Seasoned salt
  • 1 pinch Garlic pepper
  • Telly cherry pepper
  • Food starch
  • Clarified butter
  • 250 g Mushrooms brown
  • 100 g Bacon cubes
  • 100 g Small onions

Instructions
 

Corn chicken & marinade: (2 days in advance !!!)

  • Divide corn chickens into 6 parts or have them cut at the butcher! Then peel the carrot, onion and garlic. Then roughly cut everything with the leek and rinse with cold water. Wash the herbs and put all the prepared ingredients in a bowl with a lid and marinate the corn chicken parts in the refrigerator for 2 days!

Corn hooks & sauce: oven above / below 200 degrees!

  • Remove the corn chicken from the marinade and dry a little. Sift the vegetables and herbs from the marinade. Then heat the clarified butter in a roaster and fry the corn chicken pieces in it until crispy. Take out and roast vegetables and herbs in the same fat. Deglaze with strained red wine and distribute the chicken pieces in it! Add a little pepper and salt and cook everything in the preheated oven for 40 minutes!
  • Then take the chicken out of the sauce and put it in a baking dish, set the oven to hot air at 200 ° and grill the chicken for another 20 minutes until crispy! In the meantime, strain off the sauce and season with seasoned salt, garip pepper and pepper. Dissolve water with a little cornstarch in water and bind the sauce !!!
  • Clean and quarter the mushrooms. Peel and quarter the onions, then fry the diced bacon, onions and mushrooms until crispy! Put everything with the chicken pieces in the finished sauce! Serve!
  • There was also spelled knobs & green salad!
  • The recipe is an original Alsatian recipe, classic, clear, pure and without a lot of frills !!!

My seasoning salt:

  • My seasoning salt

My garlic pepper:

  • Garlic and pepper all-rounder; o)

Nutrition

Serving: 100gCalories: 79kcalCarbohydrates: 2.1gProtein: 2.1gFat: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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