Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine

• 12 to 15 Chicken drumettes - the first joint of a chicken wing
• 2 Onions
• 1 Carrot
• 6 Potatos
• 200 ml Red wine (dry)
• 2 1/2 cup Water
• 2 Soup stock cubes
• 1 Bay leaf
• 1 can Heinz Demi-Glace Sauce
• 3 tbsp Soy sauce
• 1 pinch of each Salt and pepper
• 1 tbsp Butter
• 1 Vegetable oil

1. This is all you need: Red wine (a cheap one or leftovers are fine); demi-glace in a can, and soy sauce.
2. Heat some oil in a frying pan and brown the chicken skin side down first.
3. (If you use a non-stick pan you don't need any oil.)
4. Transfer the chicken from Step 2 to a pot and add the red wine.
5. Simmer while turning the chicken occasionally until the wine has been reduced to about half.
6. The chicken turns caramel-brown.
7. Slice the carrot into rounds or cut in half lengthwise and slice into half-moon shapes.
8. Cut the onion into 8 wedges.
9. Saute both in the frying pan from Step 2 in a little oil
10. When the wine has reduced in the pot, add the sauteed vegetables.
11. Add the ingredients marked (water, soup cubes, bay leaf) and simmer for about 40 minutes with the lid half on.
12. Skim off any scum occasionally.
13. Near the end of the simmering time add the cut up potatoes (to prevent them from falling apart).
14. I recommend this Heinz demi-glace.
15. Put in the demi-glace and simmer for an additional 20 minutes, skimming off any scum.
16. Take care not to let it burn.
17. If it gets too thick, add a little water.
18. Adjust the seasoning with the ingredients marked (soy sauce, salt and pepper) at the end.
19. The soy sauce is the key!
20. Drop in the butter to finish and it's done.
21. The chicken is fall-off-the-bone tender.
22. Good with rice or bread.

chicken, onions, carrot, potatos, red wine, water, cubes, bay leaf, soy sauce, salt, butter, vegetable oil

Taken from cookpad.com/us/recipes/170624-chicken-drumettes-in-japanese-style-demi-glace-sauce-with-red-wine (may not work)