Baby Chicken With Red Wine Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
2 small: Baby chickens or Cornish,
Hens, 12 to 16 ounces each,
First two wing,
Joints removed, backbone
Removed and butterflied,
, flattened
Salt and freshly ground,
Black pepper to taste,
1 cup: Pearl onions, peeled
1/2 cup: Diced carrots1/2 cup diced,
Turnips,
2 tbsp: Dried thyme,
3 Cloves: garlic, crushed
1 cup: Dry red wine,
1/2 cup: Canned plum tomatoes,
Drained and crushed,
2 cup: Chicken Stock,
1/4 cup: Crumbled crispcooked bacon,
Directions:
Preheat an oven to 350 degrees. Heat the olive oil in a large, deep
skillet. Season the chicken with salt and pepper, and brown well on
both sides before removing and placing in an ovenproof casserole. To
the skillet in which you cooked the chicken, add the onions, carrots,
turnips, thyme, and garlic, and sautJ until the vegetables begin to
wilt.
Add the red wine, plum tomatoes, and chicken stock to the vegetables,
and cook for 10 minutes over medium heat. Pour the vegetable mixture
over the chicken in the heatproof casserole and simmer, covered, for
45 minutes. When the chicken has finished cooking, add the cooked,
crumbled bacon to the casserole, and serve.
Yield: 4 servings
MICHAELS PLACE SHOW #ML1A01
Source from luhu.jp
skillet. Season the chicken with salt and pepper, and brown well on
both sides before removing and placing in an ovenproof casserole. To
the skillet in which you cooked the chicken, add the onions, carrots,
turnips, thyme, and garlic, and sautJ until the vegetables begin to
wilt.
Add the red wine, plum tomatoes, and chicken stock to the vegetables,
and cook for 10 minutes over medium heat. Pour the vegetable mixture
over the chicken in the heatproof casserole and simmer, covered, for
45 minutes. When the chicken has finished cooking, add the cooked,
crumbled bacon to the casserole, and serve.
Yield: 4 servings
MICHAELS PLACE SHOW #ML1A01
Source from luhu.jp
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