Ingredients with Measurements:
- 4 jambonettes (chicken legs with thigh attached)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon tomato paste
- 2 cups red wine
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Chopped parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Season the jambonettes with salt and pepper, then brown them on all sides in the pot. Remove them from the pot and set aside.
4. Add the onion, garlic, carrot, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for another minute.
6. Pour in the red wine and chicken broth, then add the bay leaf and thyme. Bring the mixture to a simmer.
7. Return the jambonettes to the pot, cover with the lid, and transfer to the oven.
8. Bake for 1 hour, or until the chicken is cooked through and tender.
9. Remove the pot from the oven and transfer the jambonettes to a plate.
10. In a small bowl, mix together the flour and butter until it forms a paste.
11. Whisk the flour mixture into the stew and cook over medium heat until the sauce thickens, about 5 minutes.
12. Season the stew with salt and pepper to taste.
13. Serve the jambonettes with the red wine stew spooned over the top. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 414
Fat: 20g
Carbohydrates: 10g
Protein: 33g
Sodium: 732mg
Sugar: 4g
Fiber: 1g
Substitutions for ingredients:
- Jambonettes can be substituted with chicken thighs or drumsticks.
- Red wine can be substituted with beef broth or vegetable broth.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add chopped mushrooms to the stew for extra flavor.
- Use white wine instead of red wine for a lighter flavor.
- Add chopped potatoes to the stew for a heartier meal.
Tips and tricks:
- Brown the jambonettes well to develop a rich flavor in the stew.
- Use a good quality red wine for the best flavor.
- Make sure to whisk the flour mixture well to avoid lumps in the sauce.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the jambonettes and stew in a shallow bowl with a side of crusty bread.
Garnishes:
Garnish with chopped parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, whisk in more flour and butter mixture until desired thickness is reached.
- If the stew is too thick, whisk in a little more chicken broth or red wine to thin it out.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Jambonette is a French term for a chicken leg with the thigh attached. Stews have been a popular dish in France for centuries, often made with wine and hearty vegetables.
Flavor profiles:
This jambonette and red wine stew is rich and flavorful, with a deep wine flavor and tender chicken.
Serving suggestions:
Serve this stew with a side of crusty bread to soak up the delicious sauce.
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Region: French