How do you store chicken in red wine with Harissa?

Chicken: Store leftovers in an airtight box in the fridge, up to 2 days. Warm up on low heat. Puree: can be stored in the fridge for 1-2 days. Warm up with a dash of milk or buttermilk to maintain the texture.

Chicken in red wine with harissa

Favorites

1h20 + 4 hours marinate

•

Next Level

Recipe for chicken in red wine with Harissa, a tasteful twist on Coq au Vin with a potato puree with caramelized shallots!

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

For the chicken in red wine:
1 chicken
1 Klont butter
300 g thick cubes of salted bacon
300 g small onions, peeled
500 g thick carrots, cut into pieces
1 tbsp flower
2 tbsp harissa
3 cloves of garlic, grated
1 tbsp mustard
1 thick tablespoon of cranberry jelly
1 bottle of red wine
Thyme and bay leaf

For the puree of caramelized shallots:
800 g floral potatoes
6 shallots
2 sprigs of rosemary (or 1 tsp dried rosemary)
2 tbsp olive oil
2 tsp cane sugar
250-300 ml of buttermilk (or regular milk)
Knob
Pepper and salt

Preparation method

How do you make this?

For the chicken: cut the chicken into pieces: buttocks, chest and wing tips. You can save the carcass and wing tips for broth. Put the chicken pieces in a bowl and mix with the garlic, harissa and a dash of olive oil. Leave at least 4 hours, or preferably one night, marinate.

Bake: Let butter foams in a frying pan. Bake the chicken pieces golden brown on both sides. Remove from the pan.

Filling: Bake the bacon cubes crispy in the same pan. Add the onions and carrots and fry briefly. Sprinkle the flour over it and stir well.

Make a sauce: extinguish with the red wine. Add thyme, bay leaf, mustard and cranberry jelly. Stir everything well. Place the chicken back in the pan and simmer for 35 minutes until the chicken is tender. Season with salt and pepper.

For the puree: cooking potatoes: steam or cook the potatoes.

Caramelize shallots: halve the shallots and place in a baking dish. Mix with olive oil, sugar, pepper and salt. Roast for 25-30 minutes in a preheated oven at 180 ° C, until they are nicely caramelized.

Puree: Heat the buttermilk. Finely stamp the potatoes and mix with buttermilk, butter, pepper and salt. Stir in the caramelized shallots and finely chopped rosemary.

Social

Make eat share tag

Kitchen must haves & Tips

For this recipe

Shop

Pizza brush €29,95

View details

Gift voucher From €25,00

Choose options

View details

Tips

Isa. You can store the carcass and wings for broth. Put the chicken pieces in a bowl and mix with the garlic, harissa and a dash of olive oil. Leave at least 4 hours, or preferably one night, marinate. Bake: Let butter foams in a frying pan. Bake the chicken pieces golden brown on both sides. Remove from the pan. Filling: Bake the bacon cubes crispy in the same pan. Add the onions and carrots and fry briefly. Sprinkle the flour over it and stir well. Make a sauce: extinguish with the red wine. Add thyme, bay leaf, mustard and cranberry jelly. Stir everything well. Place the chicken back in the pan and simmer for 35 minutes until the chicken is tender. Season with salt and pepper. For the puree: cooking potatoes: steam or cook the potatoes. Caramelize shallots: halve the shallots and place in a baking dish. Mix with olive oil, sugar, pepper and salt. Roast for 25-30 minutes in a preheated oven at 180 ° C, until they are nicely caramelized. Puree: Heat the buttermilk. Finely stamp the potatoes and mix with buttermilk, butter, pepper and salt. Stir in the caramelized shallots and finely chopped rosemary.