Chicken In Red Wine Recipe
Ingredients
| 1 (3 to 4 pound) chicken, cut into serving pieces | ||
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Cognac | 1/4 Cup (16 tbs) | |
| Onions | 2 Medium, quartered | |
| Garlic | 1 Clove (5gm), minced | |
| 3 cups Burgundy wine | ||
| Thyme | 1/4 Teaspoon | |
| Tomato Paste | 1/2 Tablespoon | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 3 strips bacon, cut into 2 inch strips | ||
| 14 ounce can button mushrooms, drained, or 3/4 cup small mushrooms, quartered | ||
| Butter | 1 Tablespoon, softened | |
| Flour | 1 Tablespoon | |
| White bread slice | 2 | |
| Oil | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| 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.
Chef
