My Little French Kitchen
by Rachel Khoo
Roast Red Wine Chicken
Preparation time: 30 minutes
Marinating time: 30 minutes – overnight
Cooking time: 1 hour
150ml red wine
100g tomato paste
3 sprigs of thyme, leaves picked
3 sprigs of marjoram, leaves picked, or ½ teaspoon dried
100ml red wine vinegar
1 whole chicken cut into 8 pieces (approx. 1.5kg)
salt and ground black pepper
500g baby potatoes, washed
3 onions, peeled and cut into quarters
6 carrots, peeled and cut into quarters lengthways
- 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.
- In the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil. Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water.
- Preheat the oven to 200°C. 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.
- 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 15 minutes or until the skin is crisp. Serve immediately.
If you’re unsure whether the chicken is cooked through, pierce with a sharp knife and the juices from the chicken should come out clear.
* The Recipe Grader site tested the Roast Red Wine Chicken recipe and has marked it as an epic fail, saying the sauce was too acidic, the vegetables didn’t cook, and also saying the exterior of the chicken joints was hard and very overcooked. I agree that the potatoes, if they’re not absolutely tiny, need to be parboiled for longer than two minutes – from memory I may have done mine longer simply because I took my eye off the clock. Carrots are very fibrous and can take a long time to roast. Maybe they should be parboiled as well? The sauce is indeed piquant, but I think that’s a matter of personal taste. As for the chicken – I had no problem but I can understand that a high oven temperature could quickly overcook chicken joints, and maybe 180 deg C would be kinder to the meat. Thanks for the feedback!
Makes one 20cm Kugelhopf
Preparation time: 45 minutes
Resting time: minimum 6 hours, but best overnight
Baking time: 30 minutes
300g strong white bread flour
40g caster sugar
1 teaspoon table salt
5g (2 teaspoons) instant dried yeast
1 egg, beaten
70g soft butter, cut into small cubes
70g soft, ready-to-eat stoned prunes
50ml cognac, rum or brandy (optional, if using very dry prunes*)
8-10 blanched almonds for decoration (optional)
1 egg, plus 2 tablespoons milk, for the eggwash
1 tablespoon soft butter, for greasing
the mould: 1 x 20cm Kugelhopf mould, or 1 x 900g loaf tin, greased and lined with baking paper
* If using dry prunes, cut them into small 1cm chunks and leave to soak in the cognac while the dough rises.
- Mix together all the dry ingredients in the bowl of a mixer fitted with a dough hook and make a well in the middle. Add the milk and egg to the centre. Switch on to a medium speed for 6-8 minutes. The dough will become soft, smooth and elastic. Add the softened butter bit by bit and continue to mix for another 5 minutes until thoroughly incorporated. Scrape the bowl down periodically with a spatula to insure all the butter is mixed in.
- Once the dough is formed (it should be slightly sticky), decant into a large clean bowl. Cover with clingfilm and leave in the fridge until it has doubled in size (ideally overnight).
- Butter the Kugelhopf mould. If using a loaf tin, line it with baking paper. Place one almond into each groove at the bottom of the mould. If using a loaf tin, just scatter loosely.
- Once the dough has doubled in size, remove from the fridge. Drain the prunes of any excess liquid (if they were soaked in cognac) and knead into the dough, but keep the kneading to a minimum.
- Shape the dough into a ball and poke a hole in the middle. Tuck it neatly in the mould making sure the middle of the mould pokes through the dough.
- Brush with eggwash. If using a loaf tin, form the dough into a sausage the length of the tin. Pop into the tin and brush with eggwash.
- Cover with a damp clean tea towel or cling film and leave to rise somewhere warm until doubled in size. Preheat the oven to 200°C.
- Brush the Kugelhopf with eggwash and place in the oven. Bake for 30 minutes or until a skewer comes out clean when inserted into the middle. Remove from the oven and leave to sit for 10 minutes before turning out onto a cooling tray or rack.
For more Rachel Khoo recipes read My Little French Kitchen, published by Penguin Australia, $39.99 rrp