Prepare chicken in wine with the Peruvian recipe

Our gastronomy is known for its fusion with different cultures and gives rise to the dishes we all know and love. Just as there are dishes from other countries that we have adapted to local inputs and then adopted as ours, there are others for which we have managed to create their Peruvian version.

This is the case of chicken in wine. This dish is of French origin and is known as 'coq au vin' which translates as 'rooster in wine', since in that land the rooster is the protagonist of the dish. Although this dish is not originally from Peru, it has managed to become the favorite of many households due to the mixture of flavors that create an explosion in the mouth of those who try it.

If you want to know the Peruvian version of chicken in wine, continue reading the following note because we bring you an easy recipe so you can prepare this dish at home during the weekend.

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings: Enough for 4 people

INGREDIENTS

-4 chicken dams

-2 onions, chopped into slices

-1 teaspoon ground garlic

-1 teaspoon of panca pepper

-3 teaspoons ground yellow pepper

-1 teaspoon cumin

-1 teaspoon oregano

-1/2 cup chicken broth

- 1 bay leaf

- Salt (to taste)

- Pepper (to taste)

- Oil (quantity required)

PREPARATION

1. The first thing we will do is to have all the ingredients ready and ready to use them. Now, we'll season the chicken with salt and pepper.

2. On the other hand, we will heat a pot with a splash of oil. When the oil is hot, add the chicken prey and seal them on both sides. When they are ready, we remove them from the pot and reserve.

3. In the same pot, add a little more oil and add the onion. We stir and let it fry until it becomes transparent. Then, add the garlic, the yellow pepper, the panca pepper, the cumin and the oregano. We integrate everything very well and let it fry for about 3 more minutes.

4. Next, we pour in the red wine, bay leaf, chicken broth and chicken prey. We try to rectify the seasoning, lower the heat and let it cook for about 25 minutes.

5. Once the time passes, we remove the bay leaf and chicken and pour the resulting sauce into a blender and process until a smooth and fine sauce is formed.

6. To serve, place the chicken on a plate and pour the sauce over it. This dish is usually served accompanied by a portion of rice or mashed potatoes in our country.

TIPS FOR PREPARING CHICKEN IN WINE

-If you don't have red wine, you can replace it with dry white wine and the taste of the sauce will be softer.

-If it is within your reach, a good red wine that works perfectly to make this type of preparation is Pedro Jiménez or the Moscatel variety. Whereas a recommended dry white wine may be Garnacha blanca.

-You can add other species such as tarragon or dried cilantro. And some vegetables such as carrots, peas, potatoes, etc. This depends on the personal taste of the person who prepares it.

-If you want a more rustic sauce with more texture, you can simply choose not to process it. If, on the other hand, you want it even more unctuous and smooth, after blending it you can add a little butter.

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