Poulet au vin rouge (chicken with onions and

Yield: 4 Servings

Measure Ingredient
2½ pounds Chicken,cut into serving pc.
\N \N Salt and pepper
¼ cup Flour
¼ cup Corn oil
¼ pounds White onions peeled
1½ cup Dry red wine
½ teaspoon Dried thyme
1 \N Bay leaf
2 tablespoons Butter
2 tablespoons Finely chooped parsley

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.

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