Friday, September 18, 2026

Poulet Rôti au Vin Rouge


© 2026 | http://angiesrecipes.blogspot.com




© 2026 | http://angiesrecipes.blogspot.com


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
  1. 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.
  2. 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.
  3. Preheat the oven to 200C/400F. Place the carrots and onion quarters in a large baking dish or tray.
  4. 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.
  5. Roast, uncovered, for another 20-25 minutes or until the skin is crisp. Serve immediately.

© 2026 | http://angiesrecipes.blogspot.com





© 2026 | http://angiesrecipes.blogspot.com




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29 comments:

  1. eileeninmd18/9/26 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.

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  2. Tom18/9/26 13:11

    ...an autumnal feast!

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  3. DEZMOND18/9/26 15:23

    Them lil carrots are so cute!

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  4. Laura. M18/9/26 16:06

    Me encanta el pollo. Gracias
    Buen fin de semana
    Un abrazo.

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  5. Linda's Relaxing Lair18/9/26 16:30

    Looks delicious.

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  6. Mimi Rippee18/9/26 17:36

    Beautiful! And I’m growing marjoram!

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  7. Christine18/9/26 18:18

    yummy

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  8. Pattie Tierney18/9/26 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.

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  9. Balvinder18/9/26 20:10

    This looks so good, packed with so much flavor.

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  10. Bill18/9/26 21:38

    Looks yummy.

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  11. DVArtist18/9/26 22:00

    Oh this looks very good. Thank you

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  12. DeniseinVA18/9/26 22:25

    Great looking dish Angie, thank you :)

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  13. Lowcarb team member19/9/26 00:10

    Chicken thighs, bone in, skin on . . . yes please.
    Lovely recipe Angie.

    All the best Jan

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  14. Brian's Home Blog19/9/26 00:50

    I agree, that has got to be so darn good, yum!

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  15. J.P. Alexander19/9/26 01:06

    Gracias por la receta. Buen fin de semana. Te mando un beso.

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  16. Torviewtoronto19/9/26 03:24

    wonderful combination

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  17. Modrina Neba 19/9/26 06:38

    Angie's i love chicken...Good vikend Andreja!

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  18. Margaret D19/9/26 08:18

    That would nice, breast chicken is good when lovely and moist, Angie.

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  19. Lola Martínez19/9/26 09:15

    Con esos ingredientes y elaboración, esta receta de pollo es ideal para mi.

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  20. Ruby Rose and the Big Little Angels 319/9/26 09:55

    It's a good thing you gave me the recipe because I could not pronounce it to order it in a restaurant.

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  21. Federica Simoni19/9/26 10:58

    wow buonissimo!

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  22. Granny Sue19/9/26 19:14

    This looks and sounds so delicious!

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  23. Jornalista Douglas Melo20/9/26 00:58

    Angie,
    Ficou assado com perfeição e, acompanhado de um bom vinho, certamente rende uma refeição digna de Natal.
    Beijos!!!

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  24. Guillaume20/9/26 01:57

    Another hearty recipe perfect for autumn.

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  25. ☞ Um Dedo de Prosa — Com Jéssica20/9/26 22:31

    Gosto muito de aves: peru, faisão e frango; são carnes brancas e mais saudáveis.
    Saúde a você — Drª. Jéssica Mayra

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  26. David M. Gascoigne,20/9/26 23:22

    This looks unbelievably good, Angie. I wish I was having it for dinner.

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  27. David Scott Allen21/9/26 21:54

    This sounds fantastic, Angie — and so simple. I also prefer thighs with skin and bone, though sometimes remove the skin. For a dish like this, I would definitely keep the skin!

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  28. Ben | Havocinthekitchen22/9/26 02:03

    This old classic looks so good, Angie! Rich, rustic, and perfect for a cozy fall dinner.

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  29. Frank | Memorie di Angelina22/9/26 15:35

    Yum! What a delicious alternative to the usual coq au vin.

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