Poultry with a European passport

Chicken escalopes in red wine

Wine-based sauces have their origin in French cuisine, but today they are popular throughout Europe as an exquisite addition to dishes. They are also easy to prepare at home. The dry sauce goes very well with soft and delicate chicken meat.


  • 8 pieces of chicken legs
  • 2 tablespoons of wheat flour
  • 1.5 tablespoon of ground coriander
  • a pinch of cayenne pepper
  • 1.5 teaspoonful of ground cumin
  • 1/3 glass of oil
  • 2 medium onions
  • 6 cloves of garlic
  • 2 bay leaves
  • 1 and 1/4 glass of dry red wine
  • chicken broth
  • 2 teaspoons of lemon peel
  • 1 teaspoon of lemon juice
  • 2 teaspoons of corn flour
  • 1 teaspoonful of water
  • parsley leaves


  1. Remove the skin from the chicken legs and coat the pieces in the mixture of flour and spices;
  2. Heat the oil in a frying pan and fry the legs until they turn brown, then put them on a platter;
  3. Put diced onions and chopped garlic in the same pan, fry on low heat for 10 minutes;
  4. Put the chicken and onion in a heatproof dish, add the bay leaves, chicken broth and pour in the wine;
  5. Roast covered in a heatproof dish for 1 hour and 15 minutes at 180-190°C;
  6. Take out the chicken, throw away the bay leaves. Pour the juice left over after roasting into a pan, add lemon peel, lemon juice and a mixture of water and corn flour;
  7. Boil, stirring until the sauce thickens;
  8. Put the chicken back in the pan, heat up while stirring;
  9. Before serving, sprinkle with parsley leaves.