BBQ Chicken Leg Recipe with Wine Sauce (Au Vin)
Barbecue chicken leg recipe prepared with wine and currant jelly, balanced with mustard and ginger. In this recipe, the chicken is first seared with butter and then cooked over low heat with wine sauce. It is suitable for a practical dinner with its ingredients and how-to steps.
Ingredients
1. 1 small shallot (finely chopped)
2. Main ingredients
Step-by-Step Method
Mix the sauce
In a small bowl, mix the red wine, currant jelly, dry mustard and ground ginger. Crush it with a spoon until the jelly dissolves completely.
Flavors sauté
Heat a large skillet over medium heat. Add the butter; Turn the shallot for 2–3 minutes until it softens. Add the garlic and saute for 30 seconds until fragrant.
Seal the chicken
Place the chicken thighs in the pan. If you want, sprinkle lightly with salt and pepper and fry for 4-5 minutes on each side to add color.
Add the sauce and cook
Pour the wine mixture you prepared into the pan. Lower the heat, close the lid and cook for 25–30 minutes until the chicken is tender. Shake the pan occasionally and pour the sauce over the chicken.
Assemble the sauce and serve
Open the lid, if the sauce is too watery, boil it gently for another 3-5 minutes to thicken. Place the chicken on plates, spoon the sauce over it and serve hot.