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Chicken In Wine With Vegetables

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Ingredients
  Chicken 2 Pound, cut into quarters (2 Chicken)
  Bacon 1⁄4 Pound, coarsely chopped
  Onions 20 Small, peeled
  Cognac/Brandy 1⁄4 Cup (4 tbs)
  Shallots 4 , chopped
  Dried thyme leaves 2 Teaspoon
  Bay leaves 2 , crumbled
  Parsley sprigs 3
  Garlic 2 Clove (10 gm), pressed
  Fresh mushrooms 1⁄2 Pound, sliced
  Carrots 4 , pared and cut in 1-inch pieces
  Dry red wine 2 3⁄4 Cup (44 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Chicken-bouillon cubes 3 , crumbled
  Green pepper 1⁄2 , seeds and ribs removed, cut into strips
  Tomato 1 Medium, cut into eighths
  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Parsley 2 Tablespoon, chopped
Directions

GETTING READY
1. Wash chicken pieces under cold running water and pat dry with paper towels.

MAKING
2. In a 6 quart Dutch oven or flameproof casserole, heat bacon and add onions; sauté over medium heat until golden.
3. Using a slotted spoon, lift out onions and bacon; keep aside in a plate.
4. Add the chicken pieces and sauté until golden brown from all sides.
5. Using a metal ladle, slightly heat Cognac and pour over chicken; ignite.
6. Add shallots, thyme, bay leaves, parsley sprigs, garlic, mushrooms, carrot, bacon, onion and 2 cups wine.
7. Season with salt, pepper, sugar, nutmeg and add bouillon cubes; stir well to mix.
8. Bring to the mixture to boiling and then reduce the heat; cover and simmer for 50 minutes (Cover the Dutch Oven with a sheet of waxed paper and then place the lid over this).
9. In a small mixing bowl or 2 cup measure, blend flour in 3/4 cup wine to make a smooth mixture; stir the wine mixture into the liquid in Dutch oven.
10. Again, bring the contents to boiling, stir constantly.
11. When the sauce is slightly thickened, remove from heat and let it cool down.
12. Cover and refrigerate until use.
13. Preheat oven to 350 degrees Fahrenheit when you are ready to cook the dish.

FINALISING
14. To the dish, add green pepper strips and cut up tomatoes.
15. Cover and reheat for 50 to 60 minutes.

SERVING
16. Garnish with chopped parsley.
17. Serve with boiled new potatoes.

TIPS
Making the dish in advance will make the dish more flavorful.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
140 Minutes
Ready In: 
150 Minutes
Servings: 
8

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