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Poultry: Chicken in Currant Jelly and Red Wine

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Poultry: Chicken in Currant Jelly and Red Wine

The perfect poultry: chicken in currant jelly and red wine recipe with a picture and simple step-by-step instructions.

  • 4 Chicken legs
  • 4 Wing
  • 4 tbsp Wheat
  • 200 ml Red wine
  • 1 tbsp Separate thyme
  • 1 tbsp Rosemary, fresh, chopped
  • 200 g Black currant jelly
  • 1 tbsp Ras el Hanout
  • 1 tbsp Africa spice
  • Flor de Sal
  1. Make a marinade from all the ingredients
  2. Put the meat in a bowl and pour the marinade over it and let it steep for a few hours. Turn the meat every now and then.
  3. Let it cook in the oven for about 1 hour at 190 degrees. Half an hour before the end of cooking, add the wheat to the sauce.
  4. I always buy poultry from farmers. The chickens are bigger than with frozen goods. Almost everything was eaten.
  5. Ebly are wheat grains
Dinner
European
poultry: chicken in currant jelly and red wine

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Written by John Myers

Professional Chef with 29 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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