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.