Chicken in Wine with Vegetables Recipe

Summary

Preparation Time10 MinCooking Time2 Hr 20 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Chicken2 Pound, cut into quarters (2 Chicken)
 Bacon1⁄4 Pound, coarsely chopped
 Onions20 Small, peeled
 Cognac/Brandy1⁄4 Cup (4 tbs)
 Shallots4 , chopped
 Dried thyme leaves2 Teaspoon
 Bay leaves2 , crumbled
 Parsley sprigs3
 Garlic2 Clove (10 gm), pressed
 Fresh mushrooms1⁄2 Pound, sliced
 Carrots4 , pared and cut in 1-inch pieces
 Dry red wine2 3⁄4 Cup (44 tbs)
 Salt1 Tablespoon
 Pepper1⁄2 Teaspoon
 Sugar1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Chicken-bouillon cubes3 , crumbled
 Green pepper1⁄2 , seeds and ribs removed, cut into strips
 Tomato1 Medium, cut into eighths
 All-purpose flour1⁄3 Cup (5.33 tbs)
 Parsley2 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 561 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 79.7 mg26.6%

Sodium 1270.1 mg52.9%

Total Carbohydrates 52 g17.4%

Dietary Fiber 7.6 g30.3%

Sugars 17.3 g

Protein 30 g60.2%

Vitamin A 118.8% Vitamin C 70.6%

Calcium 14.3% Iron 24.3%

*Based on a 2000 Calorie diet

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.
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