A recipe from Chef Sebastien Baudin.
Yield: 2 servings
Ingredients
- 1 whole chicken
- 1 large yellow onion
- 3 celery stalks
- 4 carrots
- 4 garlic cloves
- 3 bay leaves
- 3 tbsp. Provencal herbs, fresh if possible: finely chopped rosemary, thyme, parsley, basil and tarragon
- 3 cup red wine – Burgundy
- 1/2 cup olive oil
- 1/2 cup flour
- 2 tbsp. tomato paste
- 1 tbsp. sea salt
- 1 tbsp. black pepper
- 1/2 cup chicken consommé or chicken stock
Method
- Dice the onions, carrots, and celery into one-inch pieces. Cut chicken in half, discarding wings. Cut each half into two pieces. Marinate the chicken with diced vegetables, garlic, bay leaves, Provencal herbs, and black pepper in the red wine for three days in the refrigerator.
- Preheat oven to 300°F. Drain the marinated meat, reserving the wine and vegetable mixture. In a skillet, sear the meat in pre-heated olive oil with salt until the skin is crispy. Stir in the flour, and then pour the red wine marinade with vegetables into the pan. Add the tomato paste and chicken consommé (or stock). Bring to a boil.
- Pour the mixture into a baking dish and bake for about 30-45 minutes or until meat is cooked through. Serve over steamed red potatoes or broad pasta such as fettucine.
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