Cooking Index - Cooking Recipes & IdeasBaby Chicken With Red Wine Sauce Recipe - Cooking Index

Baby Chicken With Red Wine Sauce

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

Recipe Ingredients

3 tablespoons 45mlOlive oil
2 tablespoons 30mlBaby chickens or Cornish hens - (12 to 16 oz ea) (small)
  Salt - to taste
  Freshly ground black pepper - to taste
1 cup 62g / 2.2ozPearl onions - peeled
1/2 cup 55g / 1.9ozDiced carrots
1/2 cup 73g / 2.6ozDiced turnips
2 tablespoons 30mlDried thyme
3   Garlic cloves - crushed
1 cup 237mlDry red wine
1/2 cup 31g / 1.1ozCanned plum tomatoes - drained, crushed
2 cups 474mlChicken stock
1/4 cup 59mlCrumbled crisp-cooked bacon

Recipe Instructions

Preheat an oven to 350 degrees. Remove the first two wing joints and the backbone from the chickens or hens and butterfy (flatten). 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 saute 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.

MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A01 broadcast 02-15-1997) - Downloaded from their Web-Site -


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