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Name: Chicken in Red Wine Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 sm Brown onion; 8 sm Chicken thighs; skinned; 3/4 c Red wine; 1 c Chicken Stock; 1 Stick celery; 1 tb Brandy; 1/2 c Bottled or home made Italian; 1 tb Chopped parsley; 2 md Carrots; 1 tb Peanut oil; about; 1 sm Bay leaf; Black Pepper freshly ground; 12 sm Mushrooms; 1 c Shelled peas; about; 1 Lean slice bacon; 1 Garlic crushed; A little plain flour to coat

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INGREDIENTS

1 sm Brown onion
8 sm Chicken thighs; skinned
3/4 c Red wine
1 c Chicken Stock
1 Stick celery
1 tb Brandy
1/2 c Bottled or home made Italian
1 tb Chopped parsley
2 md Carrots
1 tb Peanut oil; about
1 sm Bay leaf
Black Pepper ; freshly ground
12 sm Mushrooms
1 c Shelled peas; about
1 Lean slice bacon
1 Garlic ; crushed
A little plain flour to coat

INSTRUCTIONS

Peel onion and celery and dice finely. Wash mushrooms. Peel carrots and cut into bite sized pieces. Cut bacon into small strips. Coat chicken thighs with a little flour. Heat two medium sized saucepans with 1/2 tbsp oil in each. In one pan, fry onion and celery for three to four minutes on medium heat. In the second pan, fry bacon for two minutes. Transfer bacon to a bowl. To the empty pan, add chicken thighs to brown. Transfer chicken to the pan containing the celery and onion and in the empty saucepan cook mushrooms on high heat for about five minutes. Transfer mushrooms to bowl. Add brandy to the empty pan and bring to the boil. Add wine, stock and garlic and return to the boil before adding tomato sauce. Pour this liquid over chicken and stir well, adding bay leaf and seasoning with a little pepper. Add carrot to pan, stir in, cover and cook for about 25 minutes. Stir in peas and cook uncovered for a further 10 minutes. Add bacon mushrooms and chopped parsley. Stir through to reheat and serve. Per serving: 504 Calories (kcal); 32g Total Fat; (63% calories from fat); 34g Protein; 8g Carbohydrate; 158mg Cholesterol; 733mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chicken in Red Wine Sauce

1 sm Brown onion
8 sm Chicken thighs; skinned
3/4 c Red wine
1 c Chicken Stock
1 Stick celery
1 tb Brandy
1/2 c Bottled or home made Italian
1 tb Chopped parsley
2 md Carrots
1 tb Peanut oil; about
1 sm Bay leaf
 Black Pepper freshly ground
12 sm Mushrooms
1 c Shelled peas; about
1 Lean slice bacon
1 Garlic crushed
 A little plain flour to coat

Peel onion and celery and dice finely. Wash mushrooms. Peel carrots  and cut into bite sized pieces. Cut bacon into small strips.    Coat chicken thighs with a little flour.    Heat two medium sized saucepans with 1/2 tbsp oil in each. In one  pan, fry onion and celery for three to four minutes on medium heat.  In the second pan, fry bacon for two minutes. Transfer bacon to a  bowl. To the empty pan, add chicken thighs to brown. Transfer chicken  to the pan containing the celery and onion and in the empty saucepan  cook mushrooms on high heat for about five minutes. Transfer  mushrooms to bowl.    Add brandy to the empty pan and bring to the boil. Add wine, stock and  garlic and return to the boil before adding tomato sauce. Pour this  liquid over chicken and stir well, adding bay leaf and seasoning with  a little pepper. Add carrot to pan, stir in, cover and cook for about  25 minutes.    Stir in peas and cook uncovered for a further 10 minutes. Add bacon  mushrooms and chopped parsley. Stir through to reheat and serve.        Per serving: 504 Calories (kcal); 32g Total Fat; (63% calories from  fat); 34g Protein; 8g Carbohydrate; 158mg Cholesterol; 733mg Sodium  Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 4 servings

Calories: 162
Calories from Fat: 15 (9%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 3.6mg		1 %
Sodium 201.5mg		7 %
Potassium 642.7mg		17 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 12.9g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 162

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