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Name: Chicken with Onions and Red Wine Sauce(Poulet Au Vin Rouge)
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1/4 lb White onions peeled; 1/2 ts Dried thyme; 1 Bay leaf; Salt and pepper; 1 1/2 c Dry Red Wine; 1/4 c Corn oil; 2 tb Butter; 1/4 c Flour; 2 1/2 lb Chicken cut into serving pc; 2 tb Finely-chopped

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INGREDIENTS

1/4 lb White onions ; peeled
1/2 ts Dried thyme
1 Bay leaf
Salt and pepper
1 1/2 c Dry Red Wine
1/4 c Corn oil
2 tb Butter
1/4 c Flour
2 1/2 lb Chicken ; cut into serving pc
2 tb ; Finely-chopped

Servings

INSTRUCTIONS

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/mmdjaxxx.zip

NOTES

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

1/4 lb White onions peeled
1/2 ts Dried thyme 
1  Bay leaf 
  Salt and pepper 
1 1/2 c Dry Red Wine 
1/4 c Corn oil 
2 tb Butter 
1/4 c Flour 
2 1/2 lb Chicken cut into serving pc
2 tb  Finely-chopped

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/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (497g)
Recipe Makes: 4

Calories: 1516
Calories from Fat: 1189 (78%)

Amt Per Serving		% DV

	Total Fat 132.1g	176 %
	Saturated Fat 22.5g	112 %
	Monounsaturated Fat 68.1g
	Polyunsanturated Fat 33.8g
Cholesterol 225.3mg		69 %
Sodium 280.5mg		10 %
Potassium 694.9mg		18 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 11.4g
Protein 53.5g		76 %
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: 1516

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