Recipe by Zurie
This leans towards Coq au Vin, but isn't. It's my effort at a chicken with a robust sauce, and it was delicious. Serve with rice or cous-cous, a green vegetable and a salad.
Top Review by Mia in Germany
Way better than coq au vin!! The sauce was so good, we could have eaten it even without the chicken. I prepared everything for the sauce before starting with the chicken pieces and started to boil it right after I put the lid on. The fried lemon slices are incredible! I did have to add two tablespoons water to the chicken, though, because it started to burn. Maybe the tamari which I used in place of regular soy sauce burns more quickly.<br/>Thanks so much for posting, I'll make this definitely again quite often!<br/>Made for the Cook-A-Thon in memory of Gideon.
- 2 lbs chicken pieces
- 6 -10 small onions
- 4 teaspoons soy sauce
- 1 lemon, sliced thinly, with rind
- oil (for frying)
- 1 cup red wine
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 teaspoon fresh ginger, grated
Directions See How It's Made
- I used 4 large whole legs of chicken for this. If using very small pickling onions, use the larger amount. Mine was bigger, and I used about 5 onions.
- Heat the oil and when hot, add the chicken and brown on all sides.
- Then add the peeled onions, the sliced lemon, and the 4 teaspoons soy sauce. Turn heat quite low, put lid on, and fry slowly and gently until chicken is cooked through and onions are soft. You'll need to turn chicken a few times. If there's any chance of burning, add a tiny bit of water.
- (You can do this in the oven as well).
- In the meantime, mix the wine (use a good cabernet, merlot, or good everyday drinking wine), sugar, water and 3 tablespoons soy sauce in a small pot.
- Bring to the boil, and keep at a rolling boil until the liquid has reduced by a half or less. It will thicken slightly. (Be careful not to burn yourself!).
- As soon as the sauce has reduced and thickened, add the rosemary, garlic and ginger.
- Transfer the chicken to an oven dish, then ladle over the sauce. Cover lightly and keep in a warming oven if necessary -- standing improves the flavour.