Sometime last year, I went for Rachel Khoo’s meet and greet session at Kinokuniya. I haven’t gotten around to cooking any of the recipes from her My Little French Kitchen. It’s mostly because of the laziness and the fact that I have not been spending much time in the kitchen. But of course, my trip Down Under rekindled my love for food and especially food photography so I just had to try the simplest recipe in this book.
Let me be honest, I have about 10 recipe books lying around in my room but I’ve only had made about 10 recipes from the hundreds of recipes I have. Let’s just say I’m using the book as inspiration to my photography work. Truly though, some of the ingredients in my books are very difficult to come by. Not to mention how expensive they can be. I’ve yet to find any local celebrity chefs who have published a book that’s attractive enough for my eye. After all, I do get turned on by food photos and styling that are impeccable.
Anyways, the recipe calls for red wine, but for obvious reasons that I only eat halal, I replaced the wine with chicken stock instead. This would be a very fast and easy Ang Moh (what Singaporeans call Westerners) version of ayam masak merah, I think.
Poulet Roti Au Vin Rouge
Preparation time: 30 minutes
Marinating time: 30 minutes or overnight
Cooking time: 1 hour
150ml hot water
1 cube of chicken stock
100g tomato paste
3 sprigs of fresh thyme, leaves picked (I used rosemary because I was out of thyme – hahahha get it?)
3 sprigs of fresh marjoram, leaves picked (I used tarragon as I was in a major rut – okay I should stop)
100ml red wine vinegar (I used apple cider vinegar)
1 whole chicken cut into 8 pieces
salt and freshly ground black pepper (please do not ever use white pepper)
500g baby potatoes, washed and quartered
3 onions, peeled and quartered
6 carrots, peeled and quartered lengthways
- Wash and clean the chicken pieces. Rub them with a bit of salt to enhance the flavour of the chicken.
- Pre-heat oven to 200 degrees under the grill setting.
- In a deep roasting pan, add hot water, tomato paste and chicken stock together and stir till the stock dissolves.
- Add in the apple cider vinegar.
- Rub chicken with the herbs of your choice, and generously add salt and pepper to taste.
- Arrange the chicken nicely in the pan, and add in the onions, carrots and potatoes in between the pieces of chicken.
- Leave to marinate overnight or 30 minutes. I was too hungry so I placed it in the oven immediately.
- Cover the pan with a piece of aluminium foil and cook in the oven for 30 minutes.
- After the first 30 minutes, remove the foil and continue cooking the chicken for another 30 minutes, or until the skin is crisp.
- Serve with couscous or some freshly baked bread.
Republished from Sharmee.com