Chicken pastrami in a wine marinade

Chicken pastrami in a wine marinade


  1. Chicken fillet 2 pieces (750-800 grams);
  2. Dry red wine 1.5 cups;
  3. Mustard in grains 2 tablespoons;
  4. Bay leaf 3-4 pieces;
  5. Garlic 4-5 cloves;
  6. Peppercorns 1 teaspoon with a slide;
  7. Honey (liquid) 2 tablespoons;
  8. Paprika 1 tablespoon;
  9. Dry rosemary 0.5 teaspoon;
  10. Salt 1.5 tablespoons.
  • Main Ingredients Chicken, Honey
  • Serving 4 servings


marinating container, foil, baking dish, oven


Rinse the chicken fillet, peel off the films. Mix the wine with honey, spices, salt, pepper, squeezed garlic. Warm up over medium heat (and you can not warm it up). Put the fillet in a sealed container, pour the marinade (cooled if you warmed it up) and leave it in the refrigerator for a day. The marinade should cover the fillet completely. Before cooking, twist each breast in a roll, fasten with twine or toothpicks. If the breasts are not very large, you can not fasten, but put most of it on a smaller one. Heat the oven to 250 degrees. Put the fillet in a heat-resistant open dish and put in a preheated oven for 25 minutes. After the time has passed, turn off the oven and leave it to cool there (I left it for 1.5 hours). Cool the cooled fillet, serve and serve. Bon appetit!