Poulet Au Vin Rouge (chicken With Onions & Re Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Chicken, cut into serving pc.
Salt and pepper,
1/4 cup: Flour,
1/4 cup: Corn oil,
1/4 lbs: White onions peeled,
1 1/2 cup: Dry red wine,
1/2 tsp: Dried thyme,
1: Bay leaf,
2 tbsp: Butter,
2 tbsp: Finely chooped parsley,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp