I haven’t posted any recipes for quite some time. Today I feel compelled to do so. I have made this before but never in my new kitchen with a working oven. Chicken with spicy caramel in a sauce of red wine and shallots. It went much better than anticipated. I am not very good at making anything that includes caramel.
The recipe is also good to make if you have guests. I have made it before for friends and you can still fit two or three chicken breasts into the pan and the oven.
But here’s what you need to make two people happy:
# one chicken breast
# 1 bottle of red wine (we only had a bottle of St. Emilion left)
# 3-4 shallots
# 1-2 tablespoons of creme fraiche
# 100g sugar
# 1 teaspoon red pepper
# 1/2 teaspoon cinnamon
# 1/2 teaspoon cumin
# 1/2 teaspoon curry powder
You start with frying the chicken breast, which I cut up into nice pieces. I use a mixture of french salted butter (mmmmh Fleur de Sel …) and olive oil for that. When the meat has this nice golden color, add in the diced shallots and fry some more. Finally pour a glass of your red wine into the pan. Close the lid and leave it cooking until you made the caramel.
To make the caramel I put the sugar into a pot and added some water. It takes longer that way, but it doesn’t burn the sugar as easily. You should probably add the spices at that stage. I added them later and had to liquify the caramel again by adding more water. My way worked even though it’s probably not the correct way.
Place the chicken pieces at 250°C into the oven (on a roast with a pan underneat to catch all the caramel dripping off of it.) and coat them with the caramel. I applied several coats – about 1 every five minutes – until there was no more caramel. This took about 20 minutes.
During the final stage add some creme fraiche to the red wine and shallot mixture in your pan and reduce this to get a nice thick sauce, add salt to taste.
Serve the chicken with the sauce (and maybe some salat, bread or potatoes) and enjoy with the rest of the wine. The better the wine the more joy 😉