Cooking Index - Cooking Recipes & IdeasPoussin With Red Wine Sauce Recipe - Cooking Index

Poussin With Red Wine Sauce

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlPure olive oil
4 tablespoons 60mlSpring chickens - (12 to 16 oz ea) - split in half (small)
  Down the back
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozPearl onions
1/2 cup 55g / 1.9ozDiced carrots
1/2 cup 73g / 2.6ozDiced turnips
2 tablespoons 30mlDried thyme
1 cup 237mlDry white wine
1/2 cup 31g / 1.1ozCanned plum tomatoes - drained, crushed
2 cups 474mlChicken stock
1/4 cup 59mlCrumbled crisp-fried bacon

Recipe Instructions

Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken halves with the 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 saute until the vegetables begin to wilt. Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the overproof casserole and bake 1 1/4 hours.

When the chicken has finished baking, add the cooked, crumbled bacon to the casserole. Serve.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9135) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.