French baked rooster leg quarters (Poulet Rouge rooster), marinated with Dijon mustard and olive oil. Baked within the oven (in glass or ceramic dish or Dutch oven) with white wine and Herb de Provence, these corn rooster quarters are prepared very quickly for dinner.
At this time on the menu we’ve got tremendous straightforward and fast corn-fed French Hen leg quarters in Dijon mustard marinate. Merely baked within the oven with white wine, this rooster dinner is fast, straightforward and actually scrumptious. If you’re a fan of French rooster recipes, undoubtedly try my fast recipe for FRENCH FROZEN (WHOLE) CHICKEN IN INSTANT POT.
WHAT IS YELLOW FRENCH CHICKEN? Yellow French chickens are usually chickens fed a corn-rich eating regimen (therefore their yellow coloration) and raised in conventional free-range strategies, a lot slower than the standard industrial rooster. Many yellow French chickens are additionally natural and/or labelled with the well-known French ”Label Rouge” – a nation-wide normal for bringing pasture-raised chickens to market. Label Rouge chickens are free-range chickens, often known as the ‘bare neck” rooster – a country breed that often grows freely for greater than 81 days earlier than being delivered to desk.
Free-range yellow French chickens (that my household buys) are much less fatty when cooked (yellow fats burns quicker) with barely more durable meat than the same old ‘white’ industrial rooster. They merely style like granny’s rooster.
Components & Substitutions
- Hen leg quarters – I exploit French rooster leg quarters from gradual raised free chickens, fed with natural corn (model St. Sever or P’tit Duc). I purchase rooster merchandise frozen and thaw in a single day earlier than cooking.
- Dijon mustard – for coating
- Olive oil – additional virgin, or use Crème fraîche as an alternative
- Provencal seasoning mix (Herbs de Provence), salt & black pepper – or your favourite herbs mix
- White wine – beer can be utilized as an alternative
The way to prepare dinner French Hen leg quarters?
1st: Thaw rooster if frozen. Then coat with Dijon mustard, olive oil and Herbs de Provence
2nd: Place into (glass) baking dish with lid on, add wine on the perimeters (don’t wash off marinate).
What to serve with French rooster leg quarters?
I are likely to serve rooster with salads or vegetable sides, listed below are a couple of recommendations from my kitchen:
French Hen Leg Quarters
Yellow corn-fed French rooster leg quarters, baked in white wine. Coated with Dijon mustard, olive oil and Herbs de Provence. these fast leg quarters are baked within the oven in glass container.
- 4 French rooster leg quarters, (approx. 800g/1 pound)
- 1 tbsp. Dijon mustard
- 3 tbsp. olive oil, additional virgin
- 2 tbsp. Herbs de Provence, or different seasoning mix
- 150 ml white wine, or beer
- pinch of salt and black pepper, as wanted
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In a small bowl combine Dijon mustard, olive oil, seasoning, salt and black pepper. Brush rooster leg quarters on all sides. Go away to marinate within the fridge for 10-Quarter-hour (non-compulsory).
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Place rooster into (glass) baking dish with lid. Subsequent, add wine and bake on 180C/360F till virtually cooked.
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Take away the lid 10 minutes earlier than eradicating from range to get pores and skin crispier. Flip sizzling air on if attainable. Serve instantly.
When including the wine to the baking dish keep away from pouring it over the leg quarters straight – in any other case the marinate will wash off. Wine could be substituted with beer.
Bake the dish with a lid on to make quarters softer, take away for 10-Quarter-hour and switch sizzling air on to make pores and skin crispier. I choose baking in glass dishes for toxic-free meals.
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