Wine, beer, cognac - very often the usual alcoholic drinks are used in the preparation of savory meat dishes. Poultry is no exception. If you want to surprise guests or household members with the unusual taste of ordinary chicken, or just enjoy your culinary delights, cook chicken fillet with red wine.
It is necessary
-
- 1 kg of chicken fillet;
- 10 onions;
- 150 g of high fat butter;
- 250 g dry red wine;
- 150 g sour cream;
- 2 small carrots;
- 2 tablespoons flour;
- 1 bay leaf;
- a tablespoon of mustard;
- water;
- salt.
Instructions
Step 1
Fry portions of chicken fillet and 8 onions cut into half rings in 100 g of butter in a well-heated frying pan for 10 minutes.
Step 2
Prepare the sauce. Take 50 g of butter, heat it in a small saucepan with a thick bottom. Salt two finely chopped onions and finely grated carrots in it.
Step 3
Add bay leaf to the mass, sprinkle it with half the cooked flour and fry again - until golden brown.
Step 4
Add a glass of red wine to the roast, season with salt and pepper. Simmer the sauce over low heat for 15-20 minutes. Cool the mass.
Step 5
Rub the sauce through a sieve and put the saucepan with it on low heat again, gradually adding sour cream.
Step 6
Mix a tablespoon of flour with two tablespoons of cold water, pour into the sauce. Simmer until thickened.
Step 7
Add a tablespoon of ready-made mustard to the resulting wine seasoning with sour cream, mix.
Step 8
Put a frying pan with pieces of chicken fillet pre-fried for 10 minutes on low heat, fill them with wine-sour cream sauce and simmer for 45-50 minutes.
Step 9
At the end of stewing, increase the heat and control the evaporation of the sauce by about a third.
Step 10
Serve the ready-made meat dish in a wine filling hot with various side dishes - mashed potatoes, pasta, rice.
