Recipe: Drunken Chicken in Red Wine (from Alain Caron’s Chicken Bible)

In Chicken Bible by restaurateur Alain Caron and his chef Rogier Trip, you’ll find more than 200 chicken recipes for every moment of the week. Alain and Rogier teach you which parts of the chicken are best used for what and how to make these drunken chicken legs in red wine at home.

How to make drunken chicken in red wine

• Marinate the chicken legs with all the ingredients except the Roseval potatoes and chicken stock in a large bowl for at least 4 hours.
• Boil the Roseval potatoes in plenty of salted water until tender. Check by inserting the tip of a knife into a potato. If the potato slides off easily, it is done.
• Remove the chicken from the marinade. Heat the olive oil in a large frying pan and fry the chicken legs skin-side down until golden brown. Place the chicken in the römertopf with half of the marinade and the chicken stock, and add the potatoes.
• Place the römertopf in a cold oven and set the oven to 180 °C. Bake the chicken for 40 minutes. Serve immediately.

Title: Chicken Bible
Author: Alain Caron & Rogier Trip
Price: €34,99
Publisher: Carrera Culinair

Read also:

• Red wine for colds
• Red wine drinkers are dog people
• Make jam from your leftover red wine