Easiest Way to Make Yummy Rachel Khoo's Red wine chicken

Rachel Khoo's Red wine chicken. 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. I cut the back in half across the middle of back.

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. I cut the back in half across the middle of back. You can have Rachel Khoo's Red wine chicken using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Rachel Khoo's Red wine chicken

Prepare 1/2 cup of red wine use your favorite.
Prepare 5 pounds of whole chicken.
You need 3 ounces of tomato paste.
You need 1/3 cup of red wine vinegar.
It's 1/2 teaspoon of marjoram.
You need 1/2 teaspoon of thyme.
Prepare to taste of salt and pepper.
You need 6 of carrots.
It's 2 of medium onions.
You need 1/3 cup of water.
You need 6 of medium potatoes optional I didn't use to keep low carb.

If you aren't up for dissecting it yourself, ask your butcher to cut it into pieces for you, or if you. 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. Season the chicken pieces with plenty of salt and peper then place in a sealed bag with the marinade.

Rachel Khoo's Red wine chicken step by step

Cut the chicken up into 8 pieces..
Mix the wine,vinegar, tomato paste,marjoram,and time. put into a ziplock bag..
Cut the chicken into 8 pieces.I used the back for 2 extra pieces for those who get the wings so everyone will get equal amounts. I cut the back in half across the middle of back. Salt and pepper the chicken i did so aggressively. Add chicken to bag and make sure each piece gets coated. let it marinate at least 30 minutes or overnight..
Preheat oven 395 degrees Fahrenheit.
Cut the onions and carrots into quarters. lay in a roaster pour in the water..
Take the chicken out of the bag lay it on top of vegetables, skin side up. pour remaining marinade over the top of chicken. cover and roast 30 minute..
Uncover and baste the chicken with liquids..
Roast 30 minutes uncovered. this will get the skin crispy. serve immediately..
I hope you enjoy.

Shake the bag to make sure each piece is well coated. That's when this marinade comes in handy. Though, this is perhaps more a feature of French cooking than Rachel Khoo's cooking style in itself. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade.