Name: Poulet Au Vin Rouge (Chicken with Onions and Red Wine)
Ingredients: 2 1/2 lb Chicken,cut into serving pc.; Salt and pepper; 1/4 c Flour; 1/4 c Corn oil; 1/4 lb White onions peeled; 1 1/2 c Dry red wine; 1/2 ts Dried thyme; 1 Bay leaf; 2 tb Butter; 2 tb Finely chooped parsley

What is holiness? The best practical definition that I have heard is simply “without sin.” That is the statement that was made of the Lord Jesus’ life on earth (Hebrews 4:15), and that should be the goal of every person who desires to be godly. Granted, we will never reach that goal in this life; nevertheless it is to be our supreme objective and the object of our most earnest efforts and prayers.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, France	4	Servings

INGREDIENTS

2 1/2	lb	Chicken,cut into serving pc.
		Salt and pepper
1/4	c	Flour
1/4	c	Corn oil
1/4	lb	White onions peeled
1 1/2	c	Dry red wine
1/2	ts	Dried thyme
1		Bay leaf
2	tb	Butter
2	tb	Finely chooped parsley

INSTRUCTIONS

1. Set the chickens backbone aside for later use or discard it. Sprinkle
the remaining pieces of chicken with salt and pepper. Dredge lightly in
flour. Shake off any excess flour. 2. Heat the oil in a heavy skillet large
enough to hold the chicken pieces in one layer. Add the chicken pieces,
skin side down, and the onions. Cook until nicely browned on one side, 4-5
min. Turn the pieces and continue cooking about 4 min. 3. Pour off the fat
from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook
about 15 min. 4. Uncover and transfer the chicken pieces and the onions to
a warm serving dish.. Remove and discard the bay leaf. 5. To the wine sauce
add the butter and swirl it around until melted. Pour the sauce over the
chicken and sprinkle with the chopped parsley.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God owns you, and every molecule you have ever touched”