Poulet Au Vin Rouge (Chicken With Onions And Red Wine)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken - cut into serving pc.
		Salt and pepper
1/4 cup	15g / 0.5oz	Flour
1/4 cup	59ml	Corn oil
1/4 lb	113g / 4oz	White onions peeled
1 1/2 cups	355ml	Dry red wine
1/2 teaspoon	2.5ml	Dried thyme
1		Bay leaf
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Finely chopped parsley

Recipe 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 minutes Turn the pieces and continue cooking about 4 minutes

3. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes

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:
Taste of Home Oct/Nov '96

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