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Poulet A L Ardennes Recipe
|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|
Serving size: Complete recipe
Calories 4941 Calories from Fat 2652
% Daily Value*
Total Fat 297 g456.8%
Saturated Fat 119.5 g597.7%
Trans Fat 0 g
Cholesterol 1262.5 mg
Sodium 1442.5 mg60.1%
Total Carbohydrates 138 g46.1%
Dietary Fiber 18.4 g73.6%
Sugars 49.3 g
Protein 275 g549.2%
Vitamin A 65.5% Vitamin C 133.6%
Calcium 36% Iron 38%
*Based on a 2000 Calorie diet
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.