| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1 |
c |
Dry red wine; (I used Kedem Burgundy Royale) |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper; (I use more) |
| 1 |
tb |
Oil |
| 1 |
|
3-pound chicken; cut in 8ths |
| 6 |
sm |
White onions; (I used about three onions cut up in chunks) |
| 1/2 |
lb |
Fresh mushrooms; (I sliced them and also used some portabello mushrooms) |
| 1 |
|
Clove garlic; (more!!) |
| 1 |
ts |
Ground thyme; (a little more) |
| 1 |
c |
Chicken or beef broth; (I used canned chicken broth) |
|
|
Salt and pepper |
| 1 |
|
Bay leaf; (okay, 3 or 4) |
| 1/8 |
c |
Chopped parsley; (didn't have) |
| 1/2 |
ts |
Tomato paste; (more, of course, but not too much) |
INSTRUCTIONS
Source: Dawn Shuman Institute cooking class/Chicago
Mix flour, salt and pepper. Coat chicken in this (I used plastic bag) Brown
chicken in oil (you may have to add a bit more oil). take chicken out and
set aside. Add onions and mushrooms. Cook and stir until onions are tender.
If there is any fat left in pan, drain. (I skin the chicken, so I don't
have any fat left over). Stir in the remaining ingredients, add chicken
back to pan, cover and simmer for one hour and 15 minutes or until tender.
Remove bay leaf. Skim off the fat. Suggested to serve in a tureen or
casserole with sauce over chicken. You can, if you want, add small peeled
whole potatoes after 45 minutes of cooking.
Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Oct 22, 1998, converted
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