| 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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