| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Beef, French | 4 | Servings |
INGREDIENTS
| 1 | Chicken; cut 9 pieces | |
| 2 | tb | Unsalted butter |
| 10 | oz | Pearl onions; peeled |
| 4 | sl | Bacon; cut 1" pieces |
| 1 | tb | All-purpose flour |
| 3/4 | c | Chicken stock |
| 1 | Bouquet garni (parsley, thyme, bay leaf); garlic optional | |
| 2 | c | Red wine |
| Salt and pepper | ||
| 1 | tb | Red wine vinegar |
INSTRUCTIONS
Brown the chicken in the butter in a frying pan over moderate heat. Place chicken in a heavy casserole. Brown the onions and bacon in the frying pan and add to the chicken. Remove all but 2 T ft from the pan. Add the flour and stir well. Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the chicken. Cover and simmer 30 minutes. Add the red wine vinegar. Degrease the sauce before serving. Shared by Sherilyn Schamber Recipe By : Pampille's Table Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:30:14 -0700 From: Sherilyn Schamber <sherschm@concentric.net>
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