| 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
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