INGREDIENTS

INSTRUCTIONS

FOR THE MARINADE
Make the marinade:
In a large shallow dish whisk together the wine, the vinegar, the garlic
paste, the mustard, and pepper to taste.
Arrange the chicken, pricked in several places with a fork, in one layer in
the dish, let it marinate, covered and chilled, turning it once, for at
least 3 hours or, preferably, overnight. and drain it, reserving 1/2 cup of
the marinade and discarding the rest.
In a shallow dish whisk together the egg and the reserved marinade. In
another shallow dish stir together the flour, the salt, the thyme, and
pepper to taste. Dip the chicken in the egg mixture, letting the excess
drip off, and dredge it twice in the flour mixture to make a thick coating,
shaking off the excess each time. Reserve the remaining flour mixture. Let
the chicken stand in one layer on a wire rack for 15 minutes.
In a large skillet, preferably cast-iron, heat 1 inch of the oil to 375F.
and in it fry half the chicken for 1 minute on each side. Reduce the heat
to moderate so that the temperature of the oil is reduced to 300F., fry the
chicken, uncovered, for 20 to 25 minutes, or until it is cooked through,
and transfer it with tongs to paper towels to drain. Keep the chicken warm
while frying the remaining chicken in the same manner. Dredge the onions in
the reserved flour mixture, shaking off the excess, and in the skillet fry
them in 375F. oil, turning them carefully, for 5 minutes, or until they are
lightly golden. Transfer the onions with a slotted spoon to paper towels to
drain and sprinkle them with salt to taste. Mound the onions in the middle
of a large platter and arrange the chicken around them.
Serves 4 to 8.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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