| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Poultry, Usenet | 2 | Servings |
INGREDIENTS
| 2 | lb | Chicken pieces |
| 2 | Garlic cloves, chopped or pressed (or less) | |
| 1 | md | Onion, chopped |
| 1/4 | c | Parsley, chopped |
| 1 | md | Carrot, sliced |
| 2 | tb | Cooking oil |
| 1 | c | Mushrooms (fresh), sliced |
| 2 | c | Red wine, dry (young Burgundy, California Zinfandel, Australian Shiraz) |
| Flour | ||
| Salt and pepper (to taste) | ||
| 1 | hour. |
INSTRUCTIONS
Start by heating the oil in a frying pan. Brown the chopped onion and garlic for a few minutes. Take the chicken pieces and brown them with the onion and garlic mixture. Brown the pieces evenly, turning often. This should take about 5 minutes. Sprinkle a little flour over the chicken. Add salt and pepper if desired. Add the wine and remaining ingredients. Reduce heat and simmer covered for NOTES: * Chicken in a wine sauce -- This is a very nice, simple chicken dish. Yield: Serves 2-3. * This dish is best served over rice. Check the amount of wine in the pan every so often. Add a little more if needed. : Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Jeff Glasson : Hewlett-Packard ISO, Cupertino, California : ucbvax!hpda!jrg : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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