Pollo al Vino

Chicken in wine recipe

  1. Peruvian Pollo al Vino Recipe
  2. How to Prepare Chicken in Wine
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Pollo al Vino Recipe

The Chicken in Wine recipe is special. It was considered a dish of kings in its beginnings , and became so popular that today it is a homemade dish, although it is also found in certain restaurants. At first, the rooster was used for its preparation, changing for chicken as it is its richest meat. Go for it!

How to Prepare Chicken in Wine

Peruvian Recipe of Chicken in Wine
Chicken in Wine

The preparation of Pollo al Vino is quite fast, and it involves a multitude of ingredients, but its rich final flavor is worth it. Among its main ingredients are chicken and red wine, as well as some onions and spices.

🔪 Prep Time10 minutes
🍲 Cook Time30 minutes
⏲️ Total Time40 minutes
🍽️ Servings4 servings
🔥 Calories327 calories


  • 4 pieces of chicken
  • 1 tablespoon finely chopped parsley
  • 1 cup of chicken broth or boiled water
  • 3 teaspoons of minced garlic
  • 1 tablespoon corn or wheat flour
  • 80 grams of fresh or smoked bacon chopped into small pieces
  • 1 tablespoon of ground panca chili
  • 1/2 onion chopped in small squares
  • 40 grams of raisins
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 2 bay leaves
  • 1/2 teaspoon pepper
  • 1 1/2 cup dry red wine
  • Salt to taste
  • Vegetable oil


  1. The night before, wash the chicken pieces well, removing excess fat. Reserve in a separate container.
  2. In a large container put the chicken pieces and add 3/4 cup of wine, cumin, bay leaf, a teaspoon of garlic and salt to taste. Mix everything until all the ingredients are painted. Then add the rest of the wine and put it in the fridge overnight.
  3. The next day, change to the container chicken, and reserve the dressing where it was macerated.
  4. In a large saucepan over low heat, add a tablespoon of oil, and the bacon, and move until it browns a little. Remove in a container.
  5. In that same pot add the chicken pieces and let them fry and after 4 minutes turn it over so that it browns on both sides. Reserve and put in the pot without waiting for the onion and two teaspoons of garlic to cool. Saute them over low heat.
  6. Add the panca pepper, pepper, oregano and mix everything. Add the chicken to finish cooking, add the wine and the rest of the marinade.
  7. Let it boil for about 3 minutes and add the bacon, raisins, bay leaves and cook for 15 minutes.
  8. Add the chicken broth or boiled water and stir. Let cook for 6 more minutes.
  9. Dissolve the corn or wheat flour in half a glass of water and add it too. Blend until stew juices thicken. Sprinkle with parsley and serve hot.
Related:  Pollo al Maní

I leave you here 3 Tips to follow so that you apply them in the preparation of Pollo al Vino.

Tips and tricks

  • Make sure the Chicken in Wine has juice, if necessary add more broth or boiled water.
  • Don't add salt until last, as the broth may have salt in it.

Additional information

The Chicken in Wine is a emblematic dish of French gastronomy , belonging to his kitchen for centuries. Many cities in France dispute its creation, and there are several legends about its origin, two prevailing mainly.

The most widespread explains that the emperor emerged from the kitchens Julius Caesar . When he came back from the war against Gaul, his chef gave him this recipe: a rooster cooked for a long time and bathed in wine. Another version states that Julius Caesar served this dish to an Arverni chief with the rooster that he gave him, as a sign of victory over the people of Gaul.

There is another story in which Napoleon Bonaparte gets the credit. They say that one random day he entered a tavern, tired from the trip, and in it there was no more food than a rooster. Desperate innkeepers decided to bathe this animal in wine, and from there came the recipe for Coq au Vin.

The truth is that this dish of kings and emperors managed to cross borders and arrive in Latin America. In our country it is often cooked, and It is always on the menu of famous restaurants or food places . Even in Peruvian homes it is usually prepared for festivities and it is always divine.

Related:  Seco de Pollo

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