Poulet A L Ardennes
|Frying chicken||3 Pound (1 Chicken, 2 1/2 To 3 Pound)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Dry white wine/Dry red wine||4⁄5 Quart, heated (1 Bottle)|
|Garlic||1 Clove (5 gm), minced|
|Whole onions||8 Small|
|Bay leaves||2 1⁄3|
|Parsley sprigs||3 , minced|
Cut chicken into pieces for serving; wash quickly and dry well.
Season each piece with salt and pepper.
Heat butter in a heavy skillet, then add chicken and saute to a golden brown.
Remove chicken from pan and add flour slowly to the drippings, blending well.
Slowly add the wine, stirring constantly until sauce is smooth and slightly thickened.
Then add garlic, onions, bay leaves, and parsley; season to taste with salt and pepper.
Add the browned chicken.
Cover skillet and simmer gently over a low fire for about an hour, or until the chicken has become tender.
When done, remove chicken to a heated platter; thicken wine sauce with a small amount of flour paste.
Serve with rice.