Baby Chicken With Red Wine Sauce

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Baby chickens or Cornish hens - (12 to 16 oz ea) (small)
		Salt - to taste
		Freshly ground black pepper - to taste
1 cup	62g / 2.2oz	Pearl onions - peeled
1/2 cup	55g / 1.9oz	Diced carrots
1/2 cup	73g / 2.6oz	Diced turnips
2 tablespoons	30ml	Dried thyme
3		Garlic cloves - crushed
1 cup	237ml	Dry red wine
1/2 cup	31g / 1.1oz	Canned plum tomatoes - drained, crushed
2 cups	474ml	Chicken stock
1/4 cup	59ml	Crumbled 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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A01 broadcast 02-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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