What to do with our good old Sunday roast chicken leftover? Simply by offering it in a creamy red wine sauce, scented with red onions and sage. Do not run away, it’s simple to do! No need to sacrify your great wines, you can just use a supermarket wine, with notes of cherries, red fruits and spices.
Ingredients list for roast chicken leftover
- 1 chicken 1.3 kg
- 300 ml of red wine (Merlot if possible)
- 300 ml of water
- 4 red onions
- 1 shallot
- 2 cloves garlic
- 3 stalks of celery
- 10 small sage leaves
- salt and freshly ground pepper
- olive oil
Finely chop the onions, shallots and garlic.
Cut the celery into very small portion.
Assemble everything in a large baking dish.
Place the whole sage leaves.
Salt and pepper.
Cover with wine and a good drizzle of oil.
Rinse chicken under cold water then rub with salt and pepper.
Place the chicken in the middle of the packing and pour a little oil on it.
Bake at 165 degrees. Every 25 minutes turn the chicken on each of its four sides. After 25 minutes of cooking, add water. After 100 minutes, the chicken is cooked.
Pour the sauce without filtering into a blender and mix so that it becomes homogeneous.
Reserve the warm chicken in the oven at fading temperature, covered with an aluminum foil.
Pour the mixed sauce mixed in a pan and reduce very slowly for 25 to 30 minutes stirring regularly.
Serve with mashed potatoes.
Enjoy yourself, it’s you who did it!