"Petit Poulet Au Vin"
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Petit Poulet Au Vin


  • 750 mls red wine
  • 1 large carrot sliced
  • 2 stalks celery sliced
  • 1 onion roughly chopped
  • 1 leek sliced
  • 2 cloves garlic
  • 2 bay leaves
  • 1 sprig thyme
  • 2 Petit Poulet
  • 15 mls oil
  • 25 g butter


  • Add the wine to a heated sauce pan and immediately turn the heat down
  • Simmer until reduced to 500mls
  • Place all the vegetables and herbs in a large dish
  • Pour the wine over the vegetables and allow the wine to cool
  • Put the poulet into the marinade and leave for at least 6 hours
  • Preheat the oven to 180° Celsius
  • Remove the poulet from the marinade
  • Pour the marinade through a sieve, retaining everything
  • Heat 15g butter with the oil in a large frying pan
  • Pat the poulet dry and brown on all sides
  • Transfer to an oven proof dish and cook for 35 minutes
  • Put the vegetables into the frying pan and cook for 5 minutes
  • Add the wine and allow to simmer while the poulet cooks
  • Remove the poulet from the oven and allow to rest
  • Pour the reduced sauce through a sieve and return the liquid to the frying pan
  • Stir in 10g butter and spoon oven the poulet when serving