Chicken can be cooked in a variety of ways, each time giving the meat new shades of aroma and taste. One of the most unusual and successful combinations is considered to be chicken with citrus fruits in red wine. I will tell you how to cook this recipe in this review.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Surprisingly, the citrus chicken in red wine is delicious! The meat is impregnated with a pleasant citrus aroma and is endowed with a completely new taste - a little piquant and spicy-sweet. Any fruit can be used as citrus: oranges, lemons, limes, tangerines, mignols, etc. Today I used milola or they are also called clementine. This is a type of mandarin. They give the chicken juiciness, bright color and a certain extravagance. A dish with citrus fruits turns out to be not only healthy, but also tasty and outwardly colorful, which makes it very valuable. Since the bright color of food can whet the laziest appetite!
To prepare this dish, it is advisable to take a young bird, up to 1 year old, weighing no more than 1.5 kg, without brown and gray spots on the skin. Give preference to chilled carcasses that have not been pre-frozen. When choosing a clementine, look closely at the fruit for its quality. Elastic and heavier fruits are always juicy, and the lungs can turn out to be dry, which means tasteless. In addition, fresh mignols always have a pleasant and pronounced aroma. Little or no odor indicates that the fruit is not ripe. Such citrus fruits will not allow you to cook a delicious meal.
- Caloric content per 100 g - 205 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Chicken - 1 carcass
- Onions - 1 pc.
- Minoli - 4 pcs.
- Dry red wine - 150 ml
- Dried basil - 1 tsp
- Dried cilantro - 1 tsp
- Seasoning for chicken - 1 tsp
- Vegetable oil - for frying
- Salt - 2/3 tsp
- Ground black pepper - a pinch
How to Cook Citrus Chicken in Red Wine:
1. Wash the chicken, pluck out the feathers, if they remain, remove the internal fat, wash and dry with a paper towel. Cut the chicken into chunks and place in a heated skillet with vegetable oil. Turn the heat to high to quickly seal the chicken with a golden brown crust. It will keep the meat juicy. Also try to keep the poultry in one layer in the pan. Heaped up in a mountain, it will not be able to fry evenly.
2. When the chicken is golden brown, add the onion chopped in half rings to the pan and heat on medium heat.
3. Stir and fry the food until the onions are transparent. Then add all the spices and spices, also do not forget to add salt.
4. Stir again. Peel the mignols and cut into slices, which are sent to the pan. But you can disassemble the fruits in slices, but then they will give less of their juice to the dish.
5. Next, pour in the wine. Stir and bring to a boil.
6. Reduce the temperature to minimum, cover the pan and simmer until soft for about 20 minutes.
7. Serve hot food. Serve it deliciously with mashed potatoes, boiled rice or spaghetti.
See also a video recipe on how to cook chicken in wine.
