Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine
Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken drumettes in japanese style demi-glace sauce with red wine. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have chicken drumettes in japanese style demi-glace sauce with red wine using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine:
  1. Get 12 to 15 Chicken drumettes - the first joint of a chicken wing
  2. Make ready 2 Onions
  3. Make ready 1 Carrot
  4. Prepare 6 Potatos
  5. Prepare 200 ml Red wine (dry)
  6. Make ready 2 1/2 cup ● Water
  7. Prepare 2 ● Soup stock cubes
  8. Get 1 ● Bay leaf
  9. Make ready 1 can Heinz Demi-Glace Sauce
  10. Get 3 tbsp ○ Soy sauce
  11. Take 1 pinch of each ○ Salt and pepper
  12. Get 1 tbsp Butter
  13. Make ready 1 Vegetable oil
Instructions to make Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine:
  1. This is all you need: Red wine (a cheap one or leftovers are fine); demi-glace in a can, and soy sauce.
  2. Heat some oil in a frying pan and brown the chicken skin side down first. (If you use a non-stick pan you don't need any oil.)
  3. Transfer the chicken from Step 2 to a pot and add the red wine. Simmer while turning the chicken occasionally until the wine has been reduced to about half.
  4. The chicken turns caramel-brown.
  5. Slice the carrot into rounds or cut in half lengthwise and slice into half-moon shapes. Cut the onion into 8 wedges. Sauté both in the frying pan from Step 2 in a little oil
  6. When the wine has reduced in the pot, add the sautéed vegetables.
  7. Add the ingredients marked ● (water, soup cubes, bay leaf) and simmer for about 40 minutes with the lid half on. Skim off any scum occasionally.
  8. Near the end of the simmering time add the cut up potatoes (to prevent them from falling apart).
  9. I recommend this Heinz demi-glace.
  10. Put in the demi-glace and simmer for an additional 20 minutes, skimming off any scum. Take care not to let it burn.
  11. If it gets too thick, add a little water. Adjust the seasoning with the ingredients marked ○ (soy sauce, salt and pepper) at the end. The soy sauce is the key! Drop in the butter to finish and it's done.
  12. The chicken is fall-off-the-bone tender. Good with rice or bread.

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