Poulet Rôti au Vin Rouge

Poulet Rôti au Vin Rouge, aka Rachel Khoo's Roast Red Wine Chicken : tender, juicy chicken thighs slowly braised in red wine together with sweet Dutch carrots and herbs. Everything cooks together in one tray making it a fast and simple meal with easy preparation and barely any washing up. I personally prefer bone in, skin on chicken thighs, but feel free to use a whole chicken as the original recipe calls for. I skipped the potatoes and used Dutch carrots, which are young, small, and slender carrots sold in bunches with their green tops attached.


200 ml Red wine 50 g Tomato paste 3 Thyme sprigs, leaves picked 3 Marjoram sprigs, leaves picked, or ½ teaspoon dried 80 ml Red wine vinegar 6-8 Large chicken thighs, bone in, skin on Sea salt and freshly milled black pepper 500 g Dutch carrots 3 Red onions, peeled and quartered Olive oil

Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes or up to overnight.
Scrub the carrots and remove the green leafy stems, leaving just a small bit of the green stem attached for a nice presentation. Half the carrots lengthways if they are large. Peel the onions and cut them in quarters.
Preheat the oven to 200C/400F. Place the carrots and onion quarters in a large baking dish or tray.
Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Drizzle generously with olive oil. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid.
Roast, uncovered, for another 20-25 minutes or until the skin is crisp. Serve immediately.

12 comments:

eileeninmd 18/9/26 13:05: Hello Angie,
Looks like a yummy chicken recipe, thanks for sharing.
Take care, Happy Friday! Have a great day and a happy weekend.
Tom 18/9/26 13:11: ...an autumnal feast!
DEZMOND 18/9/26 15:23: Them lil carrots are so cute!
Laura. M 18/9/26 16:06: Me encanta el pollo. Gracias
Buen fin de semana
Un abrazo.
Linda's Relaxing Lair 18/9/26 16:30: Looks delicious.
Mimi Rippee 18/9/26 17:36: Beautiful! And I’m growing marjoram!
Christine 18/9/26 18:18: yummy
Pattie Tierney 18/9/26 18:44: I’m looking at this recipe and asking myself why I never seem to buy chicken thighs. This looks so delicious, and you always plate things so beautifully.
Balvinder 18/9/26 20:10: This looks so good, packed with so much flavor.
Bill 18/9/26 21:38: Looks yummy.
DVArtist 18/9/26 22:00: Oh this looks very good. Thank you
DeniseinVA 18/9/26 22:25: Great looking dish Angie, thank you :)