Chicken In Red Wine Recipe
Do you want a fabulous Chicken In Red Wine recipe? It is served as a delicious Side Dish. If you have a lot of Chicken on hand then Chicken In Red Wine is the recipe you should opt for. You will make the right decision of preparing this Chicken In Red Wine.
Ingredients
1 (3 to 4 pound) chicken, cut into serving pieces
1/3 cup vegetable oil
1/4 cup cognac
2 medium onions, quartered
1 clove garlic, minced
3 cups Burgundy wine
1/4 teaspoon thyme
1/2 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 strips bacon, cut into 2 inch strips
14 ounce can button mushrooms, drained, or 3/4 cup small mushrooms, quartered
1 tablespoon butter, softened
1 tablespoon flour
2 slices white bread (optional)
2 tablespoons oil
1 tablespoon butter
1 or 2 parsley sprigs
Directions
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.
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.
