Chicken In Red Wine Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 yellow onions, peeled and sliced | ||
| Garlic | 4 Clove (5gm), crushed | |
| White mushrooms | 1 pound, sliced | |
| Bacon | 1/4 pound, diced | |
| Fryer chicken | 2 Pound, pounded | |
| 2 cups Basic Brown Soup Stock | ||
| 2 cups dry red wine, such as Burgundy | ||
| Bay leaves | 2 | |
| Thyme | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Brandy | 4 Tablespoon | |
| Roux: 6 tablespoons flour cooked in 6 tablespoons butter | ||
| Salt | To Taste | |
Directions
Heat a large frying pan and add the olive oil, onions, and garlic and saute until they are tender.
Add the mushrooms and saute, on high heat, until the mushrooms are barely tender.
Remove from the pan and deglaze the pan with a little of the red wine.
Pour the pan drippings over the onions and mushrooms.
Set aside.
In the same pan, saute the bacon until clear.
Remove the bacon from the pan, leaving the fat.
Set the bacon aside.
Cut the chicken into serving pieces, reserving the backs and necks for a later soup stock.
In small batches, brown the chicken in the bacon fat.
Place the chicken and bacon in a large kettle and add the stock, red wine, bay leaves, thyme, salt, pepper, parsley, and brandy.
Bring to a simmer and cook until tender, about 1 hour.
Add the onions and mushrooms and continue to simmer while you prepare the roux.
Lightly brown the flour in the melted butter and stir this mixture into the cooked chicken and sauce.
Stir over the heat until the sauce thickens.
Serve the chicken and sauce over noodles or rice pilaf.
Add the mushrooms and saute, on high heat, until the mushrooms are barely tender.
Remove from the pan and deglaze the pan with a little of the red wine.
Pour the pan drippings over the onions and mushrooms.
Set aside.
In the same pan, saute the bacon until clear.
Remove the bacon from the pan, leaving the fat.
Set the bacon aside.
Cut the chicken into serving pieces, reserving the backs and necks for a later soup stock.
In small batches, brown the chicken in the bacon fat.
Place the chicken and bacon in a large kettle and add the stock, red wine, bay leaves, thyme, salt, pepper, parsley, and brandy.
Bring to a simmer and cook until tender, about 1 hour.
Add the onions and mushrooms and continue to simmer while you prepare the roux.
Lightly brown the flour in the melted butter and stir this mixture into the cooked chicken and sauce.
Stir over the heat until the sauce thickens.
Serve the chicken and sauce over noodles or rice pilaf.
Chef
