| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
French, Chicken, Liquor |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Broiler chicken; quartered |
| 2 |
tb |
Oil |
| 1 |
tb |
Chopped onion |
| 1 |
tb |
Flour |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Chicken broth |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Thyme |
| 12 |
sm |
White onions |
| 1 |
c |
Sliced mushrooms |
| 4 |
sl |
French bread; fried in butter |
INSTRUCTIONS
In a large, heavy skillet, cook chicken and chopped onion in heated oil
until slightly browned. Stir in flour and cook until well browned. Add
wine, chicken broth, garlic, bay leaf, thyme, white onions, and mushrooms.
Bring to boil. Cover. Simmer for 45 minutes, or until meat is tender.
Garnish with slices of fried bread. Serve with boiled potatoes. Source: The
Art of French Cooking by Fernande Garvin, Published by Bantam Books, Inc.
1958
Suggested Wine: A full-bodied red wine: Cotes du Rhone
Recipe by: The Art of French Cooking
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Apr 28, 1998
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