Name: Poussin with Red Wine Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Canned plum tomatoes,; Salt; 1 c Pearl onions; 1/2 c Diced carrots; 2 tb Dried thyme; 3 tb Pure olive oil; 1/2 c Diced turnips; 1 c Dry white wine; 1/4 c Crumbled crisp-fried bacon; 2 c Chicken Stock; 4 sm Spring chickens, 12 - 16

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INGREDIENTS

1/2 c Canned plum tomatoes,
Salt
1 c Pearl onions
1/2 c Diced carrots
2 tb Dried thyme
3 tb Pure olive oil
1/2 c Diced turnips
1 c Dry white wine
1/4 c Crumbled crisp-fried bacon
2 c Chicken Stock
4 sm Spring chickens, 12 - 16

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken halves with the salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic and saute until the vegetables begin to wilt. Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the overproof casserole and bake 1 1/4 hours. When the chicken has finished baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4 servings Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MM-Recipes Digest V4 #090 by "Ed Bauman" on Mar 31, 97

NOTES

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Poussin with Red Wine Sauce

1/2 c Canned plum tomatoes, 
  Salt 
1 c Pearl onions 
1/2 c Diced carrots 
2 tb Dried thyme 
3 tb Pure olive oil 
1/2 c Diced turnips 
1 c Dry white wine 
1/4 c Crumbled crisp-fried bacon 
2 c Chicken Stock 
4 sm Spring chickens, 12 - 16

Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet.  Season the chicken halves with the salt and pepper, and brown well on both  sides before removing and placing in an ovenproof casserole. To the skillet  in which you cooked the chicken, add the onions, carrots, turnips, thyme,  and garlic and saute until the vegetables begin to wilt. Add the red wine,  plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes  over medium heat. Pour the vegetable mixture over the chicken in the  overproof casserole and bake 1 1/4 hours. When the chicken has finished  baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4  servings    Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MM-Recipes  Digest V4 #090 by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 31, 97

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Nutrition

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Serving Size: 1 Serving (1285g)
Recipe Makes: 1 Servings

Calories: 847
Calories from Fat: 472 (56%)

Amt Per Serving		% DV

	Total Fat 52.5g	70 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 35.2g
	Polyunsanturated Fat 6.4g
Cholesterol 28.8mg		9 %
Sodium 1428.1mg		49 %
Potassium 1505.8mg		40 %
Total Carbohydrate 57.7g		17 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 52.5g
Protein 26.8g		38 %
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: 847

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