Chicken Cooked With Vinegar in Lyon Style

May 08, 2016 - 09:00

With Chef de Cuisine Emmanuel Gonin from Millennium Café des Arts Hà Nội

Viet Nam News

Ông Táo’s Kitchen

with chef de Cuisine Emmanuel Gonin from Millennium Café des Arts Hà Nội

This week, sample vinegar chicken cooked in France’s Lyon city-style with a brand new flavour! Bon appétit!

Ingredients: serves 4

4 chicken legs

For marination: 

2 big onions

3 tsp honey

0.2l red wine

0.15l sunflower oil or colza

4 pinches table salt, 

2 pinches Phú Quốc ground pepper

Method:

To make marinade:

- Peel, wash and slice big onions.

- In a bowl, mix honey, vinegar, oil and onions together.

- In a dish, put chicken legs and pour the marinade above.

- Marinate chicken legs in 1 hour by upturning them regularly, then drain them by reserving the marinade.

- Preheat the oven in 180°C.

- In a very hot frying pan, with a little oil, colour chicken legs over medium heat for 2 minutes on each side.

- Season chicken legs slightly then in an oven-proof dish, put in the oven for 15 minutes in 180°C.

- At the same time, pour the marinade into a pan, make it hot by reducing it in ¾ then leak it out to keep only the juice.

- Coat chicken legs at your convenience.

- Serve chicken legs with rice or mashed potatoes, either sautéed in a frying pan.

You can sample the dish at Millennium Café des Arts Hà Nội, 11B Bảo Khánh St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 4 38287207 or 0904134490. Website: www.cafedesarts.com or Facebook Millennium Café des Arts.

E-paper