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Poulet Au Vin Rouge (Chicken with Onions and Red Wine)

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Try this Poulet Au Vin Rouge (Chicken with Onions and Red Wine) recipe, or contribute your own. "France" and "Poultry" are two of the tags cooks chose for Poulet Au Vin Rouge (Chicken with Onions and Red Wine).

Yield: 4 Servings Ready in 1 hours

Cuisine: FrenchMain Ingredient: Onions

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Servings          
Original recipe makes 4 Servings
1/2 tsDried thyme
Salt and pepper
1/4 cFlour
2 tbFinely chooped parsley
2 1/2 lbChicken,cut into serving pc.
1 Bay leaf
1/4 lbWhite onions peeled
1 1/2 cDry Red Wine
2 tbButter
1/4 cCorn oil

Poulet Au Vin Rouge (Chicken with Onions and Red Wine) Preparation

1. Set the chickens backbone aside for later use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off any excess flour. 2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces, skin side down, and the onions. Cook until nicely browned on one side, 4-5 min. Turn the pieces and continue cooking about 4 min. 3. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 min. 4. Uncover and transfer the chicken pieces and the onions to a warm serving dish.. Remove and discard the bay leaf. 5. To the wine sauce add the butter and swirl it around until melted. Pour the sauce over the chicken and sprinkle with the chopped parsley. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Calories Per Serving: 903
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Tags

  1. Poultry
  2. France
  3. Corn
  4. Chicken
  5. Butter
  6. Onion
  7. Parsley
  8. Wine
  9. Red wine
  10. French
  11. Onions

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