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Chicken In Red Wine

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  Chicken 4 Pound, cut into pieces
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Cognac 1⁄4 Cup (4 tbs)
  Onions 2 Medium, quartered
  Garlic 1 Clove (5 gm), minced
  Burgundy wine 3 Cup (48 tbs)
  Thyme 1⁄4 Teaspoon
  Tomato paste 1⁄2 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bacon strip 3 , cut into strips
  Canned button mushrooms/3/4 cup small mushrooms, quartered 14 Ounce (Drained)
  Butter 1 Tablespoon, softened
  Flour 1 Tablespoon
  White bread slice 2
  Oil 2 Tablespoon
  Butter 1 Tablespoon
  Parsley sprigs 2

Brown chicken in hot oil in large Dutch oven; drain fat.
Pour in cognac; carefully ignite.
When flames subside, add onions, garlic, wine, thyme, tomato paste, bay leaf, salt, and pepper.
Bring mixture to boil; simmer, covered, 1 hour.
Skim off fat; correct seasonings.
Discard bay leaf.
Meanwhile, place bacon in frypan; cook until done.
Remove bacon; saute mushrooms in hot fat.
Drain off fat.
Keep bacon and mushrooms warm until needed.
Blend 1 tablespoon butter and flour together to smooth paste (beurre manie).
When chicken is done, add paste to hot liquid.
Stir and simmer a minute or two.
Trim bread; cut in half diagonally.
Fry in oil and butter until crisp.
Arrange chicken in casserole or serving dish.
Cover with sauce.
Garnish with bacon, mushrooms, parsley and croutons.

Recipe Summary

Side Dish

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Chicken In Red Wine Recipe